Description
This Refreshing Rhubarb Lemonade is a delightful and tart summer beverage made by simmering fresh rhubarb with sugar, then combining it with freshly squeezed lemon juice and cold water. It’s a perfect homemade drink to cool down and enjoy with optional garnishes like lemon slices and mint sprigs.
Ingredients
Scale
Rhubarb Syrup
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1 cup water
For the Lemonade
- 1 cup freshly squeezed lemon juice (about 4–6 lemons)
- 3 cups cold water (or more to taste)
- Ice cubes
- Lemon slices and mint sprigs for garnish (optional)
Instructions
- Make the Rhubarb Syrup: In a medium saucepan, combine the chopped rhubarb, sugar, and 1 cup of water. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 15–20 minutes, stirring occasionally, until the rhubarb is very soft and broken down.
- Strain the Syrup: Pour the cooked rhubarb mixture through a fine mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Discard the solids and allow the rhubarb syrup to cool completely to room temperature.
- Combine Lemonade: In a large pitcher, mix the cooled rhubarb syrup with freshly squeezed lemon juice and 3 cups of cold water. Stir thoroughly and taste the lemonade, adding more water if you want a milder flavor.
- Chill and Serve: Refrigerate the rhubarb lemonade until well chilled. Serve over ice cubes and garnish with lemon slices and mint sprigs if desired for an extra refreshing touch.
Notes
- Adjust sweetness by adding more sugar or honey to the syrup if your rhubarb is particularly tart.
- For a fizzy variation, replace some or all of the cold water with sparkling water just before serving.
- This lemonade keeps well refrigerated for up to 3 days.
