Homemade Rhubarb Lemonade recipe

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Ingredients

5 ¼ cups water, divided
1 ¼ cups white sugar
1 cup sliced fresh rhubarb
1 pinch salt
1 cup fresh lemon juice
ice cubes
Fresh rhubarb stalks, for garnish

Nutrition Info

179.3 calories
carbohydrate: 46.9 g
cholesterol: : -
fat: 0.1 g
fiber: 0.8 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 34 mg
sugar: 43 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir 1 1/4 cups water, sugar, rhubarb, and salt in a small saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium-low and simmer to the consistency of syrup, about 6 minutes. Strain through a fine-mesh sieve set over a Mason jar, discard solids. Chill, covered, at least 1 hour.

  2. Stir chilled rhubarb syrup, remaining 4 cups water, and lemon juice in a large pitcher. Chill until ready to serve. Pour into ice-filled glasses. Garnish with fresh rhubarb stalks.

Recipe Yield

6 servings

Recipe Note

Fresh rhubarb is cooked down and chilled to create the base syrup for this naturally pink lemonade. Perfect for springtime!

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