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This easy rhubarb lemonade recipe is the ultimate summer drink! Using a homemade rhubarb simple syrup and freshly juiced lemons makes this a great thirst quencher to enjoy all season long.
Tart, tangy, sweet, and refreshing it’s such an easy drink recipe to make to beat the heat. And, it only requires four ingredients, to boot!
Ingredients for rhubarb lemonade
- Sugar
- Water
- Lemons (for their fresh juice)
- Rhubarb Simple Syrup
This homemade lemonade recipe is packed full of real lemon flavor, that requires quite a few lemons. I love using a juicer and measuring cup combo to easily keep track of how much juice I am getting from the fruit.
Making rhubarb lemonade
- Mix together the sugar with 1 cup boiling water. Stirring until dissolved.
- Mix in the cold water. We’re going to bring down the temperature.
- Add in the lemon juice. Make sure you’re doing this in a pitcher that holds at least 2 liters.
- Pour in the rhubarb simple syrup. You’ll marvel at the gorgeous pink hue!
- Chill the lemonade. Until ready to serve!
Freezing homemade lemonade
This recipe makes quite a bit of lemonade, about 2 liters! If you’re not going to use it all, you can freezer leftovers!
Pour the lemonade into a freezer-safe zip-top bag and freeze flat for up to four months. To serve: remove from freezer and thaw until malleable (like a slushie consistency). Transfer to a pitcher to thaw completely and stir well before serving.
The individual ingredients can also be frozen and used at a later date to mix up a pitcher of rhubarb lemonade!
Freeze the rhubarb simple syrup and fresh lemon juice in individual bags (with a proper label, of course) and thaw completely in the fridge before proceeding with the recipe as written.
Rhubarb Lemonade
Equipment
- Pitcher (2 Liter capacity or more)
- Large spoon
- Juicer
- Measuring Cup
Ingredients
- 1 cup sugar
- 1 cup boiling water
- 4 cups cold water
- 3 cups freshly squeezed lemon juice (from about 12 – 15 lemons)
- 1 cup rhubarb simple syrup
Instructions
- In a large, heat-proof pitcher combine 1 cup sugar and 1 cup boiling water, stirring until sugar has dissolved. (This can also be done by mixing 1 cup sugar and 1 cup of water on the stove and heating until dissolved.)
- Pour in 4 cups cold water, stirring to combine.
- Pour in 3 cups fresh lemon juice followed by 1 cup rhubarb simple syrup. Taste and adjust sweetness, if desired.
- Chill until ready to serve, at least 1 hour.
- Serve in glasses filled with ice.
Notes
- Lemonade will keep for up to one week in the fridge or frozen for up to four months.
- Refer to post for freezing instructions.
· by Amanda Gajdosik