Thirst quenching, tart, and lightly sweet: this summer sip is one to make all season long! Rhubarb infused simple syrup inspired with lemon juice and sugar, resulting in a classic beverage with an elevated twist. Read on to learn how to make this mouthwatering rhubarb lemonade!
How To Make Rhubarb Lemonade
While many people rely on prepackaged solutions and mixes to make the beloved summertime beverage, making your own lemonade couldn’t be easier to do. It requires technically just two ingredients, if you don’t count the water required, and a little muscle! Here’s what you’ll need:
- Lemons
- Sugar
- Water
You’ll start by making your simple syrup which really is…simple! All you do is combine equal parts of sugar and water in a saucepan set over medium heat. Gently swirl the mixture until the sugar dissolves. Once that happens, remove it from the heat, and this is where the fun happens…you can infuse the simple syrup with any fruit, herb, culinary grade flower, or other flavoring.
To make rhubarb simple syrup, add 2 cups of chopped rhubarb to the syrup and allow it to cool completely before straining it. I like to let it sit even longer in the fridge to really infuse tart classic tart flavor.
When you’re ready to make your lemonade you’ll combine:
1 cup freshly squeezed lemon juice + 1 cup rhubarb simple syrup + 5-6 cups cold water
That’s is! Seriously, how easy is that?!
Ideas To Personalize This Lemonade
Now that you know how easy the recipe really is, you can start making this lemonade your own. Perhaps you try making limeade instead, with fresh squeezed lime juice. Or, you get creative with how you infuse your simple syrup. Here are a few fun flavor combinations to consider trying:
- Strawberry and Basil (add 1 cup fresh basil leaves with the 2 cups of chopped strawberries)
- Blueberry and Orange (Add the peel of two oranges)
- Mango and Pineapple (add 2 cups total of chopped fruit)
- Cucumber and Mint (add I cup fresh mint with the 2 cups of cucumber)
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Rhubarb Lemonade
Ingredients
- 1 cup freshly squeezed lemon juice
- 1 cup rhubarb simple syrup (recipe below)
- 5-6 cups water
For the rhubarb simple syrup:
- 1 cup sugar
- 1 cup water
- 2 cups chopped rhubarb
Instructions
- First make the rhubarb simple syrup. Combine 2 cup sugar and water in a medium saucepan set over medium heat. Swirl the pan gently until the sugar dissolves.
- Remove from the heat and add your rhubarb. Allow to cool completely, or store the mixture in the refrigerator to further infuse the syrup (I wouldn't store longer than 4 hours before straining). Strain the rhubarb from the syrup.
- Combine rhubarb syrup, lemon juice, and water in a large pitcher. Add ice and serve with glasses garnished with lemon slices and rhubarb stalks.
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