Rhubarb Juice
- Four-In
- Aug 28, 2019
- 1 min read
Wait there is basil too!
Ingredients
2 rhubarb stalks
8 cups of water
1 cup of beet sugar
0.5 cup of purple basil chopped (handful)
Directions
1. Wash the rhubarb and basil. Cut the rhubarb stalks into small cubes, and chop the basil.
2. Add the water and sugar to a large pot. Stir, and bring to boil.
3. Carefully add the chopped rhubarb and basil to the water, bring again to boil for 3-5 minutes. Turn the heat off and let it cool, strain to remove the basil and rhubarb from the juice. Add ice and enjoy!
Tips
Green bail will work as well as purple basil.
Can be stored in the fridge for up to 5 days.
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