Rhubarb Lemonade
This tart-sweet rhubarb drink is the perfect spring / summer treat, and it's so easy to make!
Equipment
- medium pot
- fine mesh strainer
- large bowl
- pitcher
Ingredients
For Syrup
- 4 cups chopped rhubarb 17.5 ounces / 496 grams
- 1 cup granulated sugar
- 1 cup water
For Lemonade
- 1 cup lemon juice about 4 to 5 large, juicy lemons (reserve peel from one lemon)
- 2 cups cold water
Instructions
Prepare Syrup
- Combine rhubarb, sugar, and water in a medium pot over high heat, stirring constantly until sugar dissolves.
- Bring mixture to a boil, then reduce heat to a simmer. Cook until rhubarb is soft and starting to fall apart, stirring frequently.
- Remove from heat, then let cool for about 10 minutes.
- Place a fine mesh strainer over a large bowl, then transfer rhubarb mixture to strainer.
- Stir rhubarb mixture until most liquid has drained into bowl, then firmly press the pulp with the back of a spoon to extract the remaining liquid.
- Let syrup cool completely before making lemonade.
Prepare Lemonade
- Combine 1 to 1 ΒΌ cups syrup (to taste), lemon juice, and 2 cups cold water in a pitcher. Mix well.
- Thinly slice reserved peel, then stir into lemonade.
- Serve over ice.
Notes
You will have leftover syrup. Use it to make other drinks, or make more lemonade.
Customize the sweetness by adding more or less syrup, lemon juice, and water.
Customize the sweetness by adding more or less syrup, lemon juice, and water.