Rhubarb Lemonade
Rhubarb Lemonade is a pretty pink citrus drink made with homemade rhubarb syrup, lemon juice, and sugar. Refreshing and easy to make.
Servings 9
Calories 237kcal
Equipment
- Wooden spoon , or whisk
Ingredients
For the syrup
- 2 cups diced rhubarb
- 2 cups water
- 1 cup granulated sugar , or sugar free sweetener of choice
For the rhubarb lemonade
- 1 cup fresh squeezed lemon juice
- 5 cups water
- 1 large lemon sliced
- ½ cup powdered sugar , or sugar free sweetener of choice
- Ice for serving optional
- 2 cups rhubarb syrup
Instructions
To Make the Syrup
- Add the water, sugar, and rhubarb to a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 7 minutes or until the rhubarb is softened and stringy.
- Strain the rhubarb using a cheesecloth or strainer into a large glass jar. Discard solids. Cool and refrigerate syrup.
To Make the Lemonade
- In a large glass pitcher, combine 2 cups of the rhubarb syrup, lemon juice, water, and sweetener.
- Add lemon slices to rhubarb lemonade and refrigerate until ready to serve.
- Serve with ice if desired.
Notes
Note: store any leftover rhubarb syrup in the refrigerator up to 5 days.
Ingredient Substitutions
Maple Syrup or Honey: Swap into ½ to ¾ cup of either in place of sugar for a more natural sweetener with a different flavor profile. Stevia or Monk Fruit: Use in place of sugar, starting with a small amount and adjusting as needed. Bottled Lemon Juice: Not quite the same, but works in a pinch.Nutrition
Calories: 237kcal | Carbohydrates: 64g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.002g | Sodium: 51mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 62g | Vitamin A: 4IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 3mg | Net Carbohydrates: 64g
