The
veggie garden is also producing with lettuce for cutting, the asparagus
has been put away in the freezer – the fresh cuttings were great
grilled with some parmesan cheese on top. The hulled peas are being
harvested now and the succulent snap peas are ready for a tasty meal.
The weather has warmed up quite a bit so it’s an ideal time to sit in the gardens to take in all the beauty or to sleep away in the hammock underneath the shade of the trees. It might also be a good time to have some rhubarb punch available to quench your thirst on these warmer days. It’s so easy to make, so I will include it here for you to give it a try.
The weather has warmed up quite a bit so it’s an ideal time to sit in the gardens to take in all the beauty or to sleep away in the hammock underneath the shade of the trees. It might also be a good time to have some rhubarb punch available to quench your thirst on these warmer days. It’s so easy to make, so I will include it here for you to give it a try.
RHUBARB-LEMONADE PUNCH
3 cups fresh rhubarb, diced
½ cup sugar
6-ounce can frozen pink lemonade concentrate
3 cups water
16-ounce bottle lemon-lime carbonated beverage, chilled
In
saucepan, combine rhubarb, sugar, lemonade concentrate, and water.
Cover and cook about 10 minutes or till rhubarb is very soft. Strain to
remove pulp; chill the syrup. Just before serving, pour rhubarb syrup
over ice cubes in punch bowl. Carefully pour in carbonated beverage.
Makes 6 cups.
Posted by Ruth at Flowers and Thyme Bed and Breakfast
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