Description
Refreshing homemade lemonade with a sweet and tart rhubarb syrup. Perfect for spring or summer!
Ingredients
Scale
- 1 pound fresh rhubarb, trimmed and chopped into 1-inch pieces
- 4 cups water
- 2 cups granulated sugar
- 1 lemon, zested and juiced
- 1/2 teaspoon vanilla extract (optional)
- 1 cup freshly squeezed lemon juice (from about 6–8 lemons)
- 4–6 cups cold water (adjust to taste)
- Ice cubes, for serving
- Lemon slices and rhubarb ribbons, for garnish (optional)
Instructions
- Combine Rhubarb and Water: In a large saucepan, combine the chopped rhubarb and 4 cups of water.
- Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a boil.
- Simmer and Soften: Reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rhubarb is very soft.
- Strain the Rhubarb: Place a fine-mesh sieve or a cheesecloth-lined colander over a large bowl. Carefully pour the rhubarb mixture into the sieve, allowing the liquid to drain into the bowl.
- Extract Remaining Liquid (Optional): Gently press down on the rhubarb solids with the back of a spoon or spatula to extract any remaining liquid.
- Discard Solids: Discard the rhubarb solids.
- Add Sugar and Lemon Zest: Pour the strained rhubarb liquid back into the saucepan. Add the 2 cups of granulated sugar and the lemon zest.
- Dissolve Sugar: Place the saucepan over medium heat and stir constantly until the sugar is completely dissolved.
- Simmer and Thicken: Once the sugar is dissolved, bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the syrup has slightly thickened.
- Add Lemon Juice and Vanilla (Optional): Remove the saucepan from the heat and stir in the lemon juice and vanilla extract (if using).
- Cool Completely: Let the rhubarb syrup cool completely before using it.
- Store the Syrup: Once cooled, pour the rhubarb syrup into a clean, airtight container. Store it in the refrigerator for up to 2 weeks.
- Combine Lemon Juice and Water: In a large pitcher, combine the 1 cup of freshly squeezed lemon juice and 4 cups of cold water.
- Add Rhubarb Syrup: Add the cooled rhubarb syrup to the pitcher. Start with about 1 cup of syrup and adjust to taste.
- Stir Well: Stir the mixture well until the syrup is completely dissolved and evenly distributed.
- Adjust Sweetness and Tartness: Taste the lemonade and adjust the sweetness and tartness to your liking.
- Add More Water (If Needed): If the lemonade is too strong, add more cold water until it reaches your desired consistency and flavor.
- Chill: Refrigerate the lemonade for at least 30 minutes to allow the flavors to meld together.
- Fill Glasses with Ice: Fill glasses with ice cubes.
- Pour Lemonade: Pour the chilled rhubarb lemonade over the ice.
- Garnish (Optional): Garnish with lemon slices and rhubarb ribbons (if desired).
- Serve Immediately: Serve the lemonade immediately and enjoy!
Notes
- Sparkling Rhubarb Lemonade: Substitute some of the water with sparkling water or club soda.
- Herbed Rhubarb Lemonade: Add a few sprigs of fresh mint or basil to the pitcher.
- Spiced Rhubarb Syrup: Add a cinnamon stick or a few cardamom pods to the rhubarb syrup while it’s simmering.
- Frozen Rhubarb Lemonade: Blend the rhubarb lemonade with ice for a frozen slushy treat.
- Rhubarb Lemonade Popsicles: Pour the rhubarb lemonade into popsicle molds and freeze.
- Adjusting Sweetness: Adjust the amount of sugar in the rhubarb syrup to your liking.
- Finding Rhubarb: Rhubarb is typically in season in the spring and early summer.
- Lemon Variety: Meyer lemons are sweeter and less acidic than regular lemons.
- Prep Time: Error: Gemini API request failed (Code: 503). Message: The service is currently unavailable.
- Cook Time: 45 minutes