Description
This refreshing rhubarb lemonade is a beautiful, naturally pink drink that blends the tartness of fresh lemons with the subtle sweetness of homemade rhubarb syrup. Perfect for spring and summer sipping, it’s easy to make, eye-catching, and completely customizable—serve it still or sparkling, kid-friendly or spiked!
Ingredients
- For the Rhubarb Syrup:
- 4 cups chopped fresh rhubarb (about 1 lb)
- 1 cup granulated sugar
- 1 cup water
- For the Lemonade:
- 3/4 cup freshly squeezed lemon juice (about 4–6 lemons)
- 2 1/2 to 3 cups cold water (to taste)
- Ice (for serving)
- Optional: lemon slices and fresh mint (for garnish)
Instructions
- Make the Rhubarb Syrup:
- In a medium saucepan, combine the chopped rhubarb, sugar, and water. Bring to a boil over medium heat, then reduce to a simmer and cook for 15 minutes, or until the rhubarb breaks down completely and the liquid turns bright pink.
- Strain the Syrup:
- Remove from heat and pour through a fine mesh strainer into a heat-safe bowl or measuring cup. Press gently to extract as much liquid as possible. Let the syrup cool.
- Mix the Lemonade:
- In a large pitcher, combine the rhubarb syrup with the freshly squeezed lemon juice. Add 2 1/2 to 3 cups of cold water, adjusting to taste for your preferred level of sweetness and tartness.
- Chill and Serve:
- Refrigerate until cold. Serve over ice and garnish with lemon slices and fresh mint, if desired.
Notes
Storage: Store rhubarb lemonade in a sealed container in the fridge for up to 5 days. Rhubarb syrup alone will keep for 2 weeks refrigerated or 3 months frozen.
Make Ahead: You can prepare the syrup and lemon juice a day in advance and mix just before serving.
Variations: Try adding strawberries to the rhubarb syrup for a berry twist, or use sparkling water for a fizzy version.
Sweetener Options: Feel free to substitute sugar with honey or maple syrup, adjusting amounts to taste.
Alcohol Option: Add vodka or gin for a grown-up version of this lemonade.