RHUBARB LEMONADE

INGREDIENTS

FOR THE RHUBARB SYRUP:

• 4 Cups Rhubarb, sliced
• 1 Cup Sugar
• 1 Cup Water

FOR THE RHUBARB LEMONADE:

• 1 Batch Rhubarb Simple Syrup, cooled
• ½ Cup Fresh Squeezed Lemon Juice
• 6 Cups Cold Water

INSTRUCTIONS

FOR THE RHUBARB SIMPLE SYRUP:

1. In a heavy pot, add the rhubarb, sugar and water. Bring to a boil over medium high heat. Once boiling, reduce heat to low. Simmer uncovered until the rhubarb is soft, about 20-25 minutes.
2. Use a fine mesh sieve to strain the mixture into a bowl, using the back of a spoon to press out all the liquid. Transfer to an airtight container.
3. Store in the refrigerator.

FOR THE RHUBARB LEMONADE:

1. In a large pitcher, add the cooled rhubarb simple syrup, lemon juice, and water. Stir.
2. Add ice & serve

For a nice variation, you can make strawberry rhubarb lemonade. Simply substitute 2 cups sliced strawberries for 2 cups of the rhubarb when making the syrup.

Sangria

From the kitchen of Tricia Bourke

Ingredients
1 bottle dry red wine
1½ cup orange juice
16 lime slices
16 lemon slices
8 orange slices
½ cup brandy
¼ cup sugar
2 tablespoons orange liqueur
2 tablespoons grenadine
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice

Directions
Stir all ingredients together except half of the fruit slices.  Let stand 30 minutes before serving.  Serve with some of the remaining fruit slices in each glass.

Orange Juice Jubilee

From the Kitchen of Julie Fitzgerald (A Christmas morning holiday tradition in our house)

6 ounce frozen orange juice
1 cup milk
1 cup water
¼ cup sugar
1 tsp. vanilla
10-12 ice cubes

Place all ingredients in blender and blend until smooth.  Enjoy!