Description
A refreshing and tangy Rhubarb Lemonade that blends the tartness of rhubarb and lemon for a perfect summer drink. This homemade lemonade is easy to prepare with simple ingredients and can be served chilled over ice, optionally garnished with fresh mint for an extra burst of freshness.
Ingredients
Scale
Ingredients
- 4 cups chopped rhubarb (fresh or frozen)
- 1 cup granulated sugar
- 1 cup freshly squeezed lemon juice (about 4–6 lemons)
- 4 cups water (divided)
- Ice, for serving
- Lemon slices, for serving
- Optional: fresh mint for garnish
Instructions
- Cook Rhubarb: 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 to a simmer. Cook for 15–20 minutes, stirring occasionally, until the rhubarb becomes very soft and begins to fall apart.
- Strain Mixture: Remove the saucepan from heat and let it cool slightly. Pour the mixture through a fine mesh sieve into a pitcher, pressing gently on the solids to extract as much liquid as possible. Discard the rhubarb solids left in the sieve.
- Mix Lemonade: Stir in the freshly squeezed lemon juice and the remaining 2 cups of cold water into the strained rhubarb liquid. Taste the lemonade and adjust the sweetness if desired by adding more sugar or a natural sweetener.
- Chill and Serve: Refrigerate the rhubarb lemonade for at least 1 hour to chill thoroughly. Serve over ice cubes, garnished with lemon slices and fresh mint if desired.
Notes
- For a sparkling version, replace some or all of the cold water with sparkling water just before serving.
- You can reduce the sugar quantity for a tarter lemonade or substitute with honey or maple syrup as natural sweeteners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: American
