Looking for refreshment? I first learned the Spanish word, "refresco," on a trip to the very warm and humid Central Americas many, many years ago. This lovely tart drink is quick and easy to make and is full of vitamins and minerals that refresh. Make batches of it and freeze to you can enjoy it on the hot and humid North American summer days by blending it into a slushie and heck, why not make it into a popsicle?
I've created 2 ways to make the recipe here because you can juice the rhubarb (oh yeah, baby! my favorite!) or you can blend the rhubarb and strain it if you don't have a juicer. You'll use them same ingredients in both recipes.
Makes 2 large beverage servings
JUICE & BLEND RECIPE
First, juice the following ingredients:
4 large stalks of fresh rhubarb, washed and trimmed 1/2 small lemon, peeled 1 green apple, stem removed
Juice the ingredients above according to your juicers directions. Set aside.
Next, THE BLENDER STEP:
Place juice into a high speed blender and add:
1 cup fresh strawberries, washed and trimmed of stems and leaves 1 - 2 cups pure water or coconut water, chilled -- (coconut water makes it sweeter and adds more electrolytes help restore the mineral balance in your body that are lost in perspiration)
Blend all ingredients together and serve immediately. If you want it colder, add a few ice cubes before you blend.
BLENDER ONLY RECIPE Let's face it, sometimes you don't want to mess with your juicer or maybe you don't have one.... This recipe comes out a little thicker because you are retaining the fiber from the apple in the recipe. This is a good one to make if you have blood sugar crashes because the fiber will help stabilize how the natural sugars are metabolized.
To begin:
Blend the 4 stalks of rhubarb in your blender with about 4 cups of water (or more) until you have a thick "broth" consistency. Place a sieve over a large bowl or pitcher and pour the contents of the blender into the sieve. Using the back of a large spoon, gently press the rhubarb so the "juice" flows into the bowl or pitcher. This is your rhubarb "juice." Discard the pressed pulp.
Now follow the sames steps beginning under "THE BLENDER STEP" above.
Serve immediately or chill and blend again before serving. This recipe is also nice with a little bit of fresh ginger thrown in. MMMMMMMMMM!