Rhubarb Hibiscus Pink Lemonade
Sweet, tart, and refreshing for summer, this naturally pink lemonade features a simple syrup infused with fresh rhubarb and hibiscus tea, plus fresh lemons.
Servings 4 glasses
Calories 216kcal
Ingredients
Rhubarb Hibiscus Syrup
- 1 ½ Cups Water
- 1 Cup Sugar
- 1 Tbsp Lemon Zest about 1 lemon
- 1 ¼ Cups Rhubarb sliced
- 2 Hibiscus Tea Bags
Pink Lemonade
- Rhubarb Hibiscus Syrup
- 1 Cup Lemon juice about 4-5 lemons
- 6 Cups Water
Instructions
Rhubarb Hibiscus Syrup
- In a medium saucepan, combine the water, sugar, and lemon zest, and begin cooking over medium heat. Stir to dissolve the sugar, and then increase the heat to bring to a boil.
- Once boiling, turn off heat. Stir in the rhubarb and hibiscus tea bags. Cover and let infuse for 45 minutes to an hour.
- After infusing, pour the syrup through a fine mesh strainer and discard the tea bags (you can snack on the rhubarb pieces, see note).
Rhubarb Hibiscus Pink Lemonade
- Combine all of the strained syrup with lemon juice and water in a large pitcher and stir to combine. Taste, and if needed add more water, lemon juice, or sugar.
- Serve immediately over ice or place the pitcher in the fridge until chilled (a couple hours). Garnish with edible flowers, a lemon wedge, or a twist.
Notes
- Hibiscus tea: The strongest hibiscus flavor will come from natural herbal tea that contains only hibiscus flowers as the ingredient, but many brands make hibiscus-based blends that will still be absolutely delicious here. If you can't find pure hibiscus, try a blend that combines it with rose hips, orange peel, and/or sweet berries. I used Wegmans brand.
- Make ahead tips:
- The rhubarb hibiscus syrup can be made in advance and stored in the fridge for 2-3 days.
- The finished lemonade can be stored, covered in the fridge for 3-4 days. Do not store with ice.
- Leftover infused rhubarb after making them syrup can be eaten as a sweet snack. You can also roll them in sugar and dry them out in a dehydrator or by using the lowest setting on your oven. They will likely not dry completely, so store in the fridge for 1-2 days.