MAY
07

Sparkling Rhubarb Raspberry Lemonade

Drinks | 2 comments

I have been so in love with rhubarb this spring! I’m always looking for new ways to use it, but I just couldn’t resist turning some of the ruby red stalks into a refreshing Sparkling Rhubarb Raspberry Lemonade. Doesn’t that sound marvelous? Making homemade lemonade has been a fun thing for my family to do together. We love coming up with new ways to flavor our lemonade – the more adventurous the better.

Written by: Lindsey Johnson of Cafe Johnsonia

 

 

I love the flavor of rhubarb. It’s classically paired with strawberries, which I also really love. I bought a jam a few years ago that was made from rhubarb and Meyer lemons and I really loved that combo. Rhubarb is a little more versatile than we give it credit for.

 

I wanted to try this lemonade with raspberries. I knew it would be delicious, but also give the lemonade a gorgeous color. I was so please with how it turned out. Adding the sparkling water makes it ultra refreshing.

We guzzled it down after an afternoon out at the park. It’s perfectly sweet and tart in equal proportions with just enough fizz to tickle your nose.

The recipe itself is pretty easy, though it does take a little preparation to make the rhubarb-raspberry simple syrup. A simple syrup is made with equal parts sugar and water. For this one, I added the rhubarb, raspberries, and lemon zest to the pot, let it cook for about 10-15 minutes, then strain it for a clear syrup.

The lemon juice is added at the end so it retains its brightness. The lemon zest adds an extra lemony element that is very nice. I’ve also included a bit of vanilla extract for another level of flavor. It’s absolutely fantastic – you’ll never want regular lemonade again!

More Refreshing Drinks

How are you enjoying rhubarb this year?

Sparkling Rhubarb Raspberry Lemonade

Yield: 10 servings

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

A refreshing springtime lemonade made with a flavorful rhubarb-raspberry simple syrup mixed with sparkling water and served over ice.

Print Save Recipe

Ingredients:

4 cups chopped rhubarb stalks
1 cup raspberries
1 1/2 cups cane sugar
1 Tablespoon finely grated lemon zest
3/4 cup fresh squeeze lemon juice
1 Tablespoon pure vanilla extract
2 liters sparkling water, for serving
Ice, for serving

Directions:

Place rhubarb, raspberries, sugar, and lemon zest in a saucepan. Add 1 1/2 cups water. Bring to a simmer and let cook for 10 minutes on medium heat. Strain through a sieve into a clean bowl. Press against the solids to extract as much of the syrup as possible. Add the lemon juice and vanilla to the syrup. You should have about 3 1/2 - 3 3/4 cups of syrup. Let it cool completely. Store in the fridge until ready to make lemonade.
To make the lemonade, use 3 parts sparkling water to 1 part of the syrup. Mix together and serve over ice.

Notes:

-Substitute any berry for the raspberries, or for plain rhubarb lemonade, use a total of 5 cups chopped rhubarb.
-Lime juice can be substituted for the lemon juice for limeade.

APR
30

Goat Cheese Stuffed Turkey Burgers with Bacon & Caramelized Onions

Burgers, Grilled Meats, Grilling, Guest Posts, Healthy Eating, Kid Friendly Recipes, Lunch, Main Dish, Poultry, Sandwiches, Spring Recipes, Summer Recipes | 2 comments

burgers

Finally. It’s grilling season. I’ve been waiting for this moment for what feels like an eternity and now all I can think about is grilling. Truthfully, it doesn’t even matter what it is; if I think it can be grilled, I’m going to try. Because food just tastes better when it’s grilled. Especially during those [...]

APR
24

Almond Blueberry Lemon Curd Coffee Cake

Uncategorized | no comments

Almond Blueberry Lemon Curd Coffee Cake

Spring is here and I think that calls for a celebration! Not that I didn’t enjoy my winter and lots of fun skiing, but I’m ready to spend more time outdoors in the warm sunshine. And I’m kind of excited that this school year is just about over. Nothing says spring to me quite like [...]

APR
23

Southwestern Sweet Potato Veggie Burgers

Burgers, Healthy Eating, Lunch, Main Dish, Mexican, Sandwiches, Seasonal Recipes, Summer Recipes, Vegetarian | 1 comment

Southwestern Sweet Potato Burger

I’ve been known to eat a lot of meat.  And by “a lot” I mean a ridiculous amount.  More than my gym-rat of a husband.  If I showed you a picture of my freezer, you wouldn’t really see much else. Written by: Taylor Kiser of Food Faith Fitness I’m pretty good about making sure that [...]

APR
18

Whole Grain Strawberry Oatmeal Muffins

Breakfast and Brunch, Freezer Friendly, Muffins | 1 comment

strawberry oatmeal muffins-1

There are a thousand ways to eat strawberries, but one of the very best ways to enjoy this springtime berry is in the form of these Whole Grain Strawberry Oatmeal Muffins. When baked into a muffin, the strawberries become jammy, and gooey, and perfectly delicious! I always eagerly anticipate the arrival of strawberries at the [...]

APR
16

Lemon Curd and Fresh Fruit Phyllo Tarts

Dessert, Easter Recipes, Fruit Desserts, Pies and Tarts, Seasonal Recipes, Spring Recipes | 5 comments

Lemon Curd and Fresh Fruit Phyllo Tarts Recipe

These little tarts are really fun for a spring dessert. Phyllo dough shells are brushed with melted DOVE® PROMISES® Milk Chocolate and then filled with, fruit fruit, lemon curd or pudding, and an extra touch of chocolate with a DOVE® PROMISES® Milk Chocolate. I filled my Phyllo Tarts with lemon curd as suggested in the [...]