Description
A refreshing and tangy homemade Rhubarb Lemonade combining fresh rhubarb, zesty lemon juice, and a touch of sweetness, perfect for a cool summer drink.
Ingredients
Scale
Rhubarb Syrup
- 4 cups chopped fresh rhubarb
- 3 cups water
- 1 cup granulated sugar
Lemonade Mix
- 2 cups water
- 1 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
To Serve
- Ice cubes
- Lemon slices (optional, for garnish)
- Fresh mint (optional, for garnish)
Instructions
- Prepare Rhubarb Syrup: In a medium saucepan, combine the chopped rhubarb, granulated sugar, and 3 cups of water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 15 minutes until the rhubarb is very soft.
- Cool and Strain: Remove the pot from heat and allow the rhubarb mixture to cool slightly. Strain the mixture through a fine mesh sieve into a large pitcher, pressing gently to extract all the liquid. Discard the solids.
- Mix Lemonade: Stir in the remaining 2 cups of water, freshly squeezed lemon juice, and lemon zest into the rhubarb syrup in the pitcher.
- Chill: Refrigerate the rhubarb lemonade until fully chilled, allowing the flavors to meld.
- Serve: Serve the rhubarb lemonade over ice cubes. Garnish with lemon slices and fresh mint if desired for an extra touch of freshness and visual appeal.
Notes
- For a sweeter lemonade, add additional sugar to taste after chilling.
- Sparkling water can be used instead of still water for a fizzy version.
- Frozen rhubarb works well if fresh rhubarb is unavailable.
