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Homemade Rhubarb Lemonade
Learn how to make lemonade so you can skip the store bought stuff along with the sugar, chemicals and preservatives.
Recipe Summary Homemade Rhubarb Lemonade
Fresh rhubarb is cooked down and chilled to create the base syrup for this naturally pink lemonade. Perfect for springtime!Ingredients | How To Make Lemonade Anchor Chart
5 ¼ cups water, divided
1 ¼ cups white sugar
1 cup sliced fresh rhubarb
1 pinch salt
1 cup fresh lemon juice
ice cubes
Fresh rhubarb stalks, for garnish
Directions
Stir 1 1/4 cups water, sugar, rhubarb, and salt in a small saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium-low and simmer to the consistency of syrup, about 6 minutes. Strain through a fine-mesh sieve set over a Mason jar; discard solids. Chill, covered, at least 1 hour.
Stir chilled rhubarb syrup, remaining 4 cups water, and lemon juice in a large pitcher. Chill until ready to serve. Pour into ice-filled glasses. Garnish with fresh rhubarb stalks.
If using frozen rhubarb, thaw before proceeding with the recipe.
Info | How To Make Lemonade Anchor Chart
prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
