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Strawberry rhubarb is such a lovely spring combo, and they shine together in this homemade lemonade. The berry-infused syrup adds plenty of sweetness and a fresh, fruity flavor, plus it also gives this strawberry rhubarb lemonade a bold color. Perfect for Mother’s Day, brunches, or warm weather gatherings!
Rhubarb’s delicate, almost herbal flavor is easy to lose, especially when paired with bolder ingredients, like lemon juice.
That’s why I like infusing the sweet strawberries and rhubarb in a simple syrup, which helps extract the full flavor of the rhubarb in addition to the strawberries.
It’s delicate, understated, and timeless – the ideal beverage for any spring or summer party, brunch, or picnic!
If you love strawberries and rhubarb together, these tender Strawberry Rhubarb Scones are an ideal treat.
Why you’ll love this homemade rhubarb strawberry lemonade recipe
- Fun alternative on traditional lemonade
- The perfect way to celebrate a classic flavor combo
- Easy to make with ingredients from your own garden
- Great drink for spring and summer gatherings, bridal showers, and more
- Can easily be made a day or two early for low-effort entertaining
Ingredients
- Strawberry rhubarb simple syrup – You can either make it in advance or prepare it right when you need it. Feel free to use fresh or frozen ingredients.
- Water
- Lemon juice – Fresh lemon juice is always best, but I’ll be honest…I often cheat and use lemon juice from concentrate. It’s so much easier and still tastes nice!
How to Make Strawberry Rhubarb Lemonade
- Prepare the strawberry rhubarb simple syrup. Combine the sugar, water, strawberries, and rhubarb together in a small saucepan. Bring to a simmer over medium heat and let it bubble and steep for about 15-20 minutes. Then, turn off the heat and let the mixture cool to room temp. Use a fine mesh sieve to strain mixture).
- Add the water, syrup, and lemon juice in a large pitcher or half-gallon mason jar. Stir well to incorporate.
- Adjust the amount of water to taste. For a milder, less tart lemonade, add more water.
- Serve and enjoy!
Storing Suggestions
Allow the strained syrup to cool to room temperature then refrigerate in an airtight container for up to 1 week.
Tips & Variations
- Make the syrup ahead of time. I often like the make the syrup the night before and keep it in the fridge until I need it. It makes it easier to make a batch of lemonade quickly.
- Garnish. For entertaining, it can be nice to float some halved strawberries or even fresh alyssum or pansies on top of the lemonade in your drink dispenser. A few sprigs of fresh mint leaves or lemon balm are lovely, too. Any extra touch just adds to the presentation.
- Booze it up. Add a splash of vodka for a grown-up drink.
- Change the syrup. Use strawberry simple syrup if you aren’t a fan of rhubarb, or another of my homemade simple syrup recipes.
FAQs
I totally understand not wanting to use regular sugar in your syrup. The recipe has only been tested with white sugar and the amount of sweetener to water may vary if you change things up. For consistent results, I recommend following the recipe as written.
Related Recipes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Strawberry Rhubarb Lemonade
Ingredients
For the Simple Syrup
- 1 cup fresh strawberries, diced
- 1 cup rhubarb, diced; fresh or frozen
- 1 cup water
- 1 cup sugar
For Lemonade
- 2-3 cups water
- 1 cup lemon juice
Instructions
- Prepare the strawberry rhubarb simple syrup. To do so, combine the sugar, water, strawberries, and rhubarb together in a small saucepan. Bring to a simmer over medium heat and let it bubble and steep for about 15-20 minutes. Then, turn off the heat and let the mixture cool to room temp. Use a fine mesh sieve to strain mixture).
- Add the water, syrup, and lemon juice in a large pitcher or half-gallon mason jar. Stir well to incorporate.
- Adjust the amount of water to taste. For a milder, less tart lemonade, add more water.
- Serve and enjoy!
Notes
Nutrition
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