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Rhubarb lemonade with raw honey for Full GAPS

Rhubarb Lemonade With Honey for Full GAPS

Smooth pink Full GAPS rhubarb lemonade made with simmered fresh rhubarb, raw honey, fresh lemon juice, filtered water, and sea salt.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Beverage, Drinks, Full GAPS
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups filtered water divided into 4 cups and 2 cups
  • 1 3/4 lb fresh rhubarb stalks leaves completely removed
  • 1 cup natural raw honey
  • 1/2 tsp natural sea salt
  • 3 large fresh lemons juiced

Equipment

  • 1 Medium stainless-steel pot with fitted lid
  • 1 Citrus juicer
  • 1 Ninja Professional Plus Kitchen System BN801 72-ounce pitcher
  • 1 Medium-mesh stainless-steel sieve optional
  • 1 Stainless-steel whisk
  • 1 Covered glass pitcher or large jar

Method
 

  1. Measure 6 cups filtered water, dividing it into 4 cups and 2 cups. Remove all rhubarb leaves, weigh the stalks, measure the raw honey and salt, and juice the lemons.
    Measured fresh rhubarb, lemons, raw honey, sea salt, and filtered water
  2. Put 4 cups water and the rhubarb in a medium stainless-steel pot with a fitted lid. Bring to a boil, lower the heat, cover, and simmer for 10 minutes without letting the liquid boil over.
  3. Remove from the heat. Add the remaining 2 cups cool water and the sea salt. Cool to room temperature; refrigerate the pot to speed cooling when needed.
  4. Once fully cooled, stir in 1 cup raw honey until no sticky ribbons remain.
  5. Transfer the mixture to the Ninja BN801 pitcher. Secure the lid and blend on medium-high for about 30 seconds, until evenly pink and smooth with no rhubarb pieces remaining.
    Cooled simmered rhubarb mixture in the exact Ninja BN801 before blending
  6. For a slightly smoother drink, press through a medium-mesh stainless-steel sieve with a whisk. Skip this step to retain all blended rhubarb.
  7. Stir in the fresh lemon juice.
  8. Chill for 2 to 3 hours or overnight. Stir and serve. Add ice only in individual glasses at serving time so melting ice does not dilute the measured formula.

Notes

  • Full GAPS: Use after sweet foods, rhubarb, lemon, and honey are introduced and tolerated. Serve between meals.
  • Honey: Add after the cooked rhubarb mixture cools to room temperature.
  • Texture: The medium-sieve step is optional; do not use a fine sieve.
  • Storage: Keep covered in glass in the refrigerator for at least 4 days.

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