I am a water drinker, like 99.9% of what I drink is water. I don’t think I ever developed a taste for anything else. Occasionally though…I get a craving for some type of lemonade, especially when the weather heats up. This perfect rhubarb lemonade is just….perfect. It is so light and refreshing, you have got to try this!
Start by washing and cutting up your rhubarb. This is just a large chop. Don’t be really particular about perfection on this.
Add rhubarb to your pan.
Next is the water.
Bring the rhubarb to a boil and let it boil for a few minutes. This will release the flavors of the rhubarb into the water. Remove the rhubarb from water. There may some strings left, but don;t worry about that. I like to strain at the very end.
Next add in your fresh squeezed lemon juice. A few seeds slipped in, but again, I wasn’t worried about that as I was straining at the end.
If you have an aversion to sugar, this might not be the recipe for you. You really need a lot of sweetness to offset the bitterness. Now, you can add in maple syrup or honey instead, but it really changes the flavor.
Once this has cooked for awhile to dissolve the sugar and meld the flavors, strain the syrup. It is best to use a fine mesh strainer.
The last step is deciding how much of the syrup you want to flavor your perfect rhubarb lemonade. I don’t take mine very strong, so I add in a lot of ice water. I use about 3/4 cup syrup to 2 cups water. This will be a personal preference though. Entirely up you!
All you need is a wide front porch, maybe a front porch swing or rocking chair. With this cold drink in your hand, life is made! Sit back and enjoy.
This is a great make ahead drink too. This syrup can easily be made 3 days in advance. Simply chill and it is ready to go when you need a refreshing drink.