This lemonade combines the tart acidity of rhubarb with the sweet freshness of ripe strawberries. The syrup is not simply boiled, but gently steeped so that the flavors meld without the rhubarb becoming too dominant. Perfect for hot days when you need something light yet with a bit of a bite – non-alcoholic but with enough character to serve as a base for a spritzer.
And here’s what you need for the strawberry-rhubarb lemonade
200 g rhubarb (cleaned, cut into 1 cm pieces)
200 g strawberries (cleaned, quartered)
150 g sugar
250 ml water (for the syrup)
100 ml freshly squeezed lemon juice
750 ml cold water (to top up)
ice cubes (as needed)
fresh mint leaves (to garnish, optional)
What matters most
The trick is in the timing: rhubarb and strawberries should not be boiled together, otherwise the rhubarb will overpower the strawberry note. Instead, prepare the rhubarb syrup separately and pour it hot over the strawberries – this extracts the flavors without cooking the fruit. If you like, you can spike the syrup with 1 cl vodka per glass, but then the fruit won’t taste as clear.
Variations
- Strawberry-rhubarb spritzer — Top up the syrup in a 1:1 ratio with dry Prosecco or sparkling wine. Garnish with a lemon slice – the tartness of the rhubarb pairs perfectly with the effervescence.
- Spiced variation — While cooking the rhubarb, steep 1 cinnamon stick and 3 cloves, then remove. Pairs especially well with dark rum as a base for a fruit punch.
Frequently asked questions
Can I freeze the syrup?
Yes, the syrup keeps in the freezer for 3 months. Simply thaw and top up with water or sparkling wine. The fruit pieces will become mushy after thawing – so strain before freezing.
Why does my rhubarb taste so bitter?
Rhubarb contains oxalic acid, which turns bitter if boiled too long. Simmer for a maximum of 8 minutes and use only young, red stalks – the green ones are woodier and more acidic.
Can I use bottled lemon juice instead of fresh?
Fresh juice is essential. Bottled juice often tastes flat and has a metallic aftertaste that overpowers the fruit flavors.
