Strawberry Rhubarb Lemonade

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Fresh, fruity, and just the right amount of tart.

Hey hey!

This Strawberry Rhubarb Lemonade is one of those drinks that feels like summer in a glass. It’s got that sweet-tart combo we all love—juicy strawberries, tangy rhubarb, and bright lemon juice, all mixed into a pretty pink refresher that’s way better than store-bought.

It’s easy to make, keeps well in the fridge, and is perfect for hot afternoons, BBQs, or honestly just sipping on the porch with your feet up.

🍋 Servings & Time

Servings: About 6 cups (4–6 servings)
Prep Time: 10 minutes
Cook Time: 15 minutes
Cool Time: 20–30 minutes
Total Time: ~45 minutes

❤️ Why I Love This Recipe

This came from a little leftover rhubarb and a craving for something cold. I simmered it into a syrup with strawberries and lemon—and wow. It’s now my go-to summer sip. It’s not too sweet, a little tangy, and that color? Gorgeous.

Super refreshing and not overly sugary
Perfect balance of tart rhubarb and sweet strawberry
Can be made ahead and chilled
Looks fancy, feels homemade
You can even turn it into a cocktail if you want

🔬 Why This Recipe Works (Quick Science)

Strawberries have natural sweetness and body that blend well into a syrup.
Rhubarb is very tart—perfect for balancing the sugar without being cloying.
Lemon juice brings brightness and acidity, tying all the flavors together.
Simmering the fruit creates a concentrated flavor base that’s easy to mix into lemonade.

🗓 Meal Plan Ideas

Make a pitcher on Sunday for sipping through the week
Serve it at brunch or garden parties
Mix it with sparkling water for a light spritzer
Turn it into popsicles for a frozen treat
Add vodka or gin for a happy hour twist

⚠️ Common Mistakes to Avoid

Not straining the syrup – you’ll end up with pulp and seeds
Not cooling the syrup enough – can melt your ice and water it down
Using bottled lemon juice – fresh really does taste way better
Overcooking the fruit – just simmer until soft, not mush

🍓 What You’ll Need

For the fruit syrup:

1½ cups chopped rhubarb (½-inch pieces)
1½ cups chopped strawberries
¾ cup granulated sugar
½ cup water

For the lemonade:

¾ cup fresh lemon juice (about 3–4 lemons)
3 cups cold water
Ice, for serving
Fresh lemon slices or mint (optional, for garnish)

🧰 Tools You’ll Need

Small saucepan
Fine mesh strainer
Pitcher or large jar
Citrus juicer or reamer
Measuring cups
Spoon or spatula

🔁 Substitutions & Variations

Honey or maple syrup instead of sugar
Add basil or mint while simmering the fruit for a herbal twist
Sparkling water for a fizzy version
Swap in raspberries or cherries for a flavor variation

⏳ Make-Ahead Tips

Syrup can be made 3–4 days ahead and kept in the fridge
Full lemonade can be made the night before and chilled
Freeze the syrup in ice cube trays for quick single-serve drinks

👣 Step-by-Step Instructions

Step 1: Combine the fruit and sugar

Add chopped rhubarb, chopped strawberries, sugar, and water to a small saucepan.

chopped strawberries and rhubarb in a saucepan with granulated sugar sprinkled on top and water just added, fruit vibrant and ready to simmer,

Step 2: Simmer the fruit

Bring to a gentle simmer over medium heat. Cook for 10–12 minutes, stirring occasionally, until fruit softens and breaks down.

strawberry rhubarb mixture bubbling gently in a saucepan, fruit softened and turning into a thickened syrup, steam rising lightly,

Step 3: Strain the syrup

Place a fine mesh strainer over a bowl or measuring cup. Pour the cooked fruit mixture through and press with a spoon to extract all the liquid. Discard solids. Let syrup cool for at least 15 minutes.

strawberry rhubarb syrup being strained through a fine mesh sieve into a clear glass bowl, spoon pressing down on soft cooked fruit to release juices

Step 4: Juice the lemons

While the syrup cools, juice fresh lemons until you have about ¾ cup.

halved lemons being juiced with a hand reamer, fresh lemon juice collecting in a glass measuring cup, lemon seeds and pulp visible on the reamer

Step 5: Mix the lemonade

In a pitcher, combine the cooled syrup, lemon juice, and cold water. Stir well. Taste and adjust with more water or lemon juice as needed.

bright pink strawberry rhubarb syrup being poured into a clear glass pitcher with lemon juice and cold water, wooden spoon stirring the mixture together

Step 6: Serve and enjoy

Pour over ice and garnish with lemon slices, strawberries, or mint if you like.

strawberry rhubarb lemonade served in a glass with ice, floating lemon slices and mint sprigs, pitcher in the background, white marble counter with hints of gold

🧊 Leftovers & Storage Tips

Keep leftover lemonade in a covered pitcher in the fridge for up to 4 days
Stir before serving—natural fruit syrup may settle
Freeze leftovers in ice cube trays to blend into smoothies or cocktails

🔢 Exact Macros (Per 1-cup serving)

Calories: 90
Protein: 0g
Fat: 0g
Carbs: 23g
Fiber: 1g
Sugar: 20g

🍽 What to Serve With

Grilled chicken or veggie skewers
Fresh salads (especially ones with goat cheese or berries)
BBQ dishes like pulled pork or ribs
A slice of lemon loaf or shortbread cookies

❓ FAQ

Can I use frozen fruit?
Yep! Just thaw it first and drain any excess water.

Can I make it sugar-free?
Use a sugar substitute like stevia or monk fruit, but start with less and taste as you go.

Can I skip the straining?
You can, but it’ll be more like a smoothie than lemonade. Straining gives it that classic clean, smooth texture.

How can I turn it into a cocktail?
Add 1–2 oz vodka, gin, or rum per glass—or top with sparkling wine for a bubbly twist.

Cheers to That! 🍓🍋

This Strawberry Rhubarb Lemonade is refreshing, beautiful, and so simple to make. It’s the perfect mix of sweet and tart, and it just screams summer. Make a pitcher, take it outside, and enjoy every sip. Tried it? Leave a comment and let me know how you served it—or if you turned it into something fun! 💬👇