Homemade Rhubarb Lemonade

Fresh rhubarb is cooked down and chilled to create the base syrup for this naturally pink lemonade. Perfect for springtime!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 179 Calories

Ingredients

• 1 pinch salt
• 1 ¼ cups white sugar
• 1 cup fresh lemon juice
• 5 ¼ cups water, divided
• ice cubes
• 1 cup sliced fresh rhubarb
• Fresh rhubarb stalks, for garnish

Recipe Instructions

Step 1

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.n

Step 2

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.n