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!
Making the lemonade
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.
Putting together the perfect rhubarb lemonade
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 ¾ 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.
Perfect rhubarb lemonade
- 4 cups rhubarb washed and rough chop
- 6 cups water
- 1 cup fresh lemon juice
- 1 cup granulated sugar
- ice water this is a variable, depending on how intense you want the flavor
- Add 4 cups rhubarb and 8 cups of water to medium sized sauce pan. Boil on medium high heat, and continue to boil for about 3-5 minutes. The rhubarb will be mushy and the water will be colored. Remove the rhubarb, but don't stress about getting it all out. We will strain well later. Add in your lemon juice and sugar. Return to heat and bring to a boil again. You want the sugar to dissolve and flavors to meld. It won't take too long though, maybe 3-5 minutes after it comes to a low boil. At this points, strain through a fine mesh strainer. It will be hot, so allow to cool. This will be your rhubarb lemon syrup. You will add ice water to this to finish out your lemonade. If you aren't planning on using, you can store this in the fridge up to 3 days. When you are ready to use, add the ice water. The amount of ice water is a personal preference. I know a lot of people use a 1:1 ratio. I like mine a little more watered down, depending on the intensity of the syrup I will use ½ cup syrup to 2 cups ice water or even ¾ cup syrup to 2 cups ice water. Now, pull yourself up a rocking chair on the front porch and sit back and enjoy. You deserve it.