Description
This Homemade Rhubarb Lemonade is a refreshing twist on the classic summer drink, made with a simple rhubarb syrup, fresh lemon juice, and cold water. It’s tangy, lightly sweet, and naturally pink—perfect for hot days or special occasions.
Ingredients
Scale
- 4 cups chopped fresh rhubarb
- 2 cups water
- 3/4 cup granulated sugar (adjust to taste)
- 1 cup freshly squeezed lemon juice (about 4–6 lemons)
- 2–3 cups cold water or sparkling water
- Ice, for serving
- Lemon slices and fresh mint, for garnish (optional)
Instructions
- Make Rhubarb Syrup: In a saucepan, combine rhubarb, water, and sugar. Bring to a boil, then reduce heat and simmer for 15–20 minutes until rhubarb breaks down.
- Strain: Pour through a fine mesh sieve into a bowl, pressing to extract all the juice. Discard solids. Let syrup cool.
- Mix Lemonade: In a large pitcher, combine cooled rhubarb syrup and lemon juice. Stir in 2–3 cups of cold water (or sparkling water for a fizzy version), adjusting to taste.
- Serve: Fill glasses with ice, pour lemonade over, and garnish with lemon slices or mint if desired.
Notes
For a more tart lemonade, reduce the sugar slightly. Store leftover syrup in the fridge for up to 1 week. You can also freeze it into ice cubes for quick lemonade anytime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 20g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb lemonade, homemade lemonade, pink lemonade, summer drink, rhubarb recipe