Description
A refreshing and tangy homemade Rhubarb Lemonade that’s perfect for summer. Combining the tartness of fresh rhubarb with bright lemon juice, this vibrant beverage is sweetened just right and can be enjoyed over ice or sparkling for an extra fizz.
Ingredients
Scale
Main Ingredients
- 4 cups chopped fresh rhubarb
- 1 ½ cups granulated sugar
- 4 cups water, divided
- 1 cup freshly squeezed lemon juice (about 4–5 lemons)
- Ice cubes, for serving
- Lemon slices, for garnish (optional)
- Fresh mint, for garnish (optional)
Instructions
- Prepare the Rhubarb Syrup: In a medium saucepan, combine the chopped rhubarb, granulated sugar, and 2 cups of water. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer gently for 10 to 15 minutes until the rhubarb becomes soft and begins to break down.
- Strain the Syrup: Remove the saucepan from heat. Using a fine mesh sieve, strain the rhubarb mixture into a bowl or pitcher, pressing on the solids to extract as much liquid as possible. Discard the leftover solids.
- Mix the Lemonade: In a large pitcher, combine the strained rhubarb syrup with the remaining 2 cups of water and the freshly squeezed lemon juice. Stir thoroughly to blend all the flavors together. Taste and adjust the sweetness if needed.
- Chill and Serve: Refrigerate the rhubarb lemonade for at least one hour until well chilled. Serve it over ice cubes and garnish with lemon slices and fresh mint if desired for a refreshing presentation.
Notes
- For a sparkling version, replace half of the water with club soda just before serving.
- Adjust the sugar based on the tartness of your rhubarb and your personal preference.
- Store the lemonade in the refrigerator for up to 5 days to maintain freshness.
