Homemade Rhubarb Lemonade

Cocktail Hour - Holidays and Events

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

Brief

Prep 10 mins

Cook: 15 mins

Additional: 1hr

Total: 1hr25 mins

Servings: 6

Yield: 6 servings

Homemade Rhubarb Lemonade

Ingredients

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

Holidays and Events

Directions

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.

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.

Nutritional Information

Homemade Rhubarb Lemonade

Servings Per Recipe:6

Calories: 179.3

% Daily Value *

Protein: 0.5g 1%

Carbohydrates: 46.9g 15%

Dietary Fiber: 0.8g 3%

Sugars: 43g

Fat: 0.1g

Vitamin A Iu: 46.2IU 1%

Niacin Equivalents: 0.2mg 1%

Vitamin C: 21.7mg 36%

Folate: 7.9mcg 2%

Calcium: 41.6mg 4%

Iron: 0.1mg 1%

Magnesium: 9mg 3%

Potassium: 160.9mg 5%

Sodium: 34mg 1%

Calories From Fat: 0.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.