Rhubarb Lemonade
A delightful twist on traditional lemonade that incorporates tart rhubarb for a refreshing summer beverage.
Ingredients
For the syrup
- 3 cups 3 cups rhubarb, chopped Look for vibrant, firm stalks. For a sweeter flavor, opt for young, tender rhubarb.
- 1 cup 1 cup sugar You can replace with honey or agave syrup for a healthier twist.
- 1.5 cups 1.5 cups water Bring this to a boil for your simple syrup.
For the lemonade
- 1/2 cup 1/2 cup lemon juice Freshly squeezed is the best choice for optimal flavor.
- 6 cups 6 cups cold water This will dilute your lemonade to the perfect drinking consistency.
- Ice cubes Ice cubes For that ice-cold refreshment!
- Lemon slices For garnish and extra citrus flavor.
- Strawberries (optional) A delicious garnish that adds color and enhances sweetness!
Instructions
Make the Simple Syrup
- In a saucepan, combine 1 cup of sugar and 1.5 cups of water. Heat over medium heat until the sugar is completely dissolved, stirring occasionally. This will take about 5 minutes.
- Add the 3 cups of chopped rhubarb to the syrup. Reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally, until the rhubarb breaks down and the syrup turns a lovely pink color.
- Strain the mixture through a fine mesh sieve into a bowl, discarding the solids. Now you have a beautiful rhubarb-infused simple syrup!
Make the Rhubarb Lemonade
- In a pitcher, combine the strained rhubarb syrup with 1/2 cup of lemon juice and 6 cups of cold water. Stir well to mix.
- Taste your lemonade and adjust sweetness if needed—add more sugar or water to reach your desired level of sweetness!
- Chill in the refrigerator for at least one hour, or serve immediately over ice in tall glasses garnished with lemon slices and strawberries.
Notes
Store properly: Leftover lemonade can be stored in the fridge for up to 5 days in a sealed pitcher. Just stir before serving again! You can prepare the rhubarb syrup a day or two in advance for quick lemonade creation on busy days.