Refreshing Rosemary Rhubarb Lemonade – Rhubarb is such a great summertime treat and this is a unique way to use it! One of our favorite lemonades in the restaurant.
Next summer, beat the heat with this easy to make rhubarb lemonade. So refreshing and summery you’ll definitely want to make a large batch of these…
Too much rhubarb in the garden?
The rhubarb season is over and the rhubarb plants in my mother’s garden are budding like there’s no tomorrow. So it’s time to get a little creative with these ruby stems. As every summer, we are looking for refreshing lemonades for our restaurant and so we have been very busy experimenting with rhubarb lemonade.
The stalks resemble celery in texture but have a light, tart flavor. Where I grew up, I remember my mom putting the sticks in sugar and we just chewed on them. Rhubarb is such a great summer treat!
Our recipe for refreshing rosemary rhubarb lemonade
The simple rhubarb syrup creates this gorgeous pink lemonade. No artificial coloring is needed! The only thing to look out for when shopping is that the rhubarb stalks are pink. Sometimes there are only green stalks, but that’s okay too and the rhubarb lemonade still tastes delicious!
Traditionally, rhubarb is paired with sweet summer strawberries in tarts and other fruit-based desserts. But we took a different approach to emphasizing the tartness of the plant with lemon juice. We added just enough sugar to reduce the tart taste. If you prefer a sweeter lemonade, feel free to add more sugar.
Fresh rhubarb is boiled and chilled to create the base syrup for this natural pink lemonade. Rhubarb is a fun and natural way to whip up loads of pink lemonade!
more lemonade!
- homemade blueberry lemonade
- best drink made from lemons, oranges and lime
- Ayurvedic ginger basil lemonade
- even more?
refreshing rosemary rhubarb lemonade
Equipment
Ingredients
- 500 grams rhubarb fresh or frozen
- 500 ml water
- 200 grams sugar
- 100 ml lemon juice
- 1 small Bunch of rosemary
- Mineral water for pouring
Instructions
- Wash the rhubarb and bring to a boil with the water, sugar and a few sprigs of rosemary. Reduce the heat slightly and simmer for about 15 minutes until the rhubarb pieces fall apart.
- Allow to cool slightly and then pour through a fine-mesh sieve, filtering out any suspended matter and leaving only the red rhubarb juice. Add lemon juice and stir. If it’s still too sweet, just add a little more lemon juice.
- Let the syrup cool down completely.
- To serve, fill a glass or carafe 1/3 to 1/2 (the amount depends on your personal taste) with the rhubarb-rosemary syrup and top up with sparkling water. Garnish with a lime wedge and a sprig of fresh rosemary.
