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A glass filled with fresh rhubarb lemonade garnished with fresh lemon slices and mint leaves sits on a white marble tray.
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5 from 3 votes

Rhubarb Lemonade

Tart, tangy, sweet, and refreshing this rhubarb lemonade recipe is such an easy drink to make to beat the heat. Using a homemade rhubarb simple syrup and freshly juiced lemons makes this the ultimate thirst quencher to enjoy all season long.
Prep Time5 minutes
Cook Time5 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: Drinks
Cuisine: American
Keyword: Rhubarb, Rhubarb Lemonade, Rhubarb Simple Syrup
Servings: 10 cups
Calories: 184kcal
Author: Amanda Gajdosik

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.

Video

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.

Nutrition

Serving: 8ounces | Calories: 184kcal | Carbohydrates: 50g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 26mg | Potassium: 97mg | Fiber: 0.2g | Sugar: 46g | Vitamin A: 4IU | Vitamin C: 28mg | Calcium: 13mg | Iron: 1mg