Rhubarb Lemonade for Mother’s Day

by Shoshana on May 8, 2010 · 3 comments

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Mother’s Day is the holiday I most associate with brunch. Birthdays, anniversaries and other days celebrating individuals are celebrated differently by different people. But there seems to be a universal agreement that Mother’s Day should be celebrated with brunch. Preferably outdoors. Maybe I think that because that is just how we always celebrated it growing up, but reading all the recipe suggestions on everyone’s blogs there does seem to be a preponderance of brunch items.

And here is one more. This sparkling rhubarb lemonade is a change from the standard brunch orange juice but I’m sure no one will mind. The light pink color is delightful, pink lemonade without anything artificial. The rhubarb flavor is subtle but adds an interesting extra layer of flavor to the drink. And if you are serving a crowd that is more into the mimosas than plain oj this lemonade can be spiked with a bit of vodka for a more adult way to ease into the morning. Or leave out the lemon all together and make rhubarb cocktails with the syrup, vodka and just a splash of bubbly water.

I’m sure my mom, the lover of everything lemon, would love this and I will be thinking of her as I drink it. Happy Mother’s Day Mom!

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Rhubarb Lemonade

Makes 1
This recipe makes a single drink since that is how I have been enjoying it, but feel free to multiply it and make a whole pitcher. I also like my lemonade quite tart so feel free to increase the amount of syrup or decrease the lemon juice to taste.

3 tablespoons rhubarb syrup (see recipe below)
1 tablespoon lemon juice
8 oz seltzer
1 16 oz glass

Combine the first three ingredients in the glass. Add ice until the glass is full. Enjoy.

Rhubarb Syrup (Recipe by Carrie Floyd)
1½ cups rhubarb, roughly chopped
1 cup sugar
1½ cups water

Place rhubarb, sugar, and 1½ cups of water in a saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.

Turn off the heat and allow to cool. Strain the syrup through a fine strainer into a large jar, pressing on the solids to get as much liquid as possible. The syrup can be stored in the refrigerator for at least several weeks.


{ 2 comments… read them below or add one }

Angel May 21, 2010 at 12:48 pm

Oh this is so delicious! I’m already thinking of other things to mix with the syrup or to use the syrup over pancakes and waffles and ice cream and did I mention this is delicious?! :-)


Shoshana May 21, 2010 at 5:08 pm

@Angel, Mmm, what a great idea to use the syrup over waffles. It would make a great snow cone too.


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