Rhubarb Peach Lemonade

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Jug and glasses of rosy lemonade beside bouquet of lupins
Rhubarb Peach Lemonade

Lemonade is always a lovely refreshing and thirst-quenching summertime drink.  And, of course, nothing beats the made-from-scratch lemonade.  I always have lots of cold drinks on hand during the hot summer days, including this Rhubarb Peach Lemonade.

Rhubarb and peach are wonderful flavors to pair.  The lemonade bears the traditional citrus flavor but adds the tartness of rhubarb and the subtle sweet peach notes.  Of course, the red rhubarb gives the drink its beautiful rosy color. Make sure you choose the reddest rhubarb you can find to ensure superb color of this drink. No food coloring has been used in the lemonade in the photos of this posting. It’s all pure, natural color from the fruit.

Jug and glass of rosy lemonade
Rhubarb Peach Lemonade

This lemonade starts with a simple syrup of water and sugar cooked on the stove.  This is the best way to get the sugar dissolved and to have a lovely smooth texture to the lemonade. If you have ever tasted lemonade that seemed gritty, chances are it was made with cold water and sugar and sugar does not dissolve well in cold water.  Taking the time to make the simple syrup eliminates this problem and ensures a silky smooth drink. Once the simple syrup is made, the lemon juice and grated lemon rind are added and allowed to steep for at least an hour to infuse flavor into the syrup.

Cooking the rhubarb and peaches together blends the flavors. Cooking the fruits is also necessary to allow the juices from the pulp to be extracted. Placing the cooked pulp in a cheesecloth-lined sieve positioned over a bowl or large measuring cup, permits the juice to drip out clear.  Once the extracted fruit juice and simple syrup are combined, you have lemonade to enjoy!

Jug and glasses of lemonade on pretty table
Rhubarb Peach Lemonade

Rhubarb Peach Lemonade

Ingredients:

1 cup water
¾ cup + 1 tbsp super-fine sugar (aka caster sugar or instant dissolving sugar)

½ cup freshly squeezed lemon juice (2 -3 lemons)
3 – 4 tbsp coarsely grated lemon rind

3 lbs rhubarb, chopped into 1” chunks
3 large peaches (apx. 5 oz each), peeled, pitted, and diced small
3¾ cups water

Method:

For the simple syrup: In small saucepan, combine the water and sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture steep for at least an hour (or up to three hours) to allow the flavors to blend. Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind. Discard the pulp and rind.

For the rhubarb and peach juice: Combine the rhubarb, peaches (and their stones), and water in a large pot. Cover and bring to a boil then reduce heat to medium-low and cook for approximately 8-10 minutes, or until rhubarb and peaches are completely softened and mushy.

Place a large sieve over a big heatproof bowl or large measuring cup. Line the sieve with 3-4 layers of damp cheesecloth.

Remove the rhubarb and peach mixture from the heat and discard the peach stones. Use a potato masher to mash down the mixture. Pour mixture into the sieve, letting the juice drip through. It may be necessary to use the back of a large spoon to very gently press the pulp in order to extract all the juice out of the rhubarb and peaches. This should yield about 6½ cups, depending on the age and juiciness of the rhubarb. If it is slightly less than 6½ cups, up to ½ cup water may be added to bring the amount to 6½ cups.

To assemble: In large jug or bottle, combine the strained fruit juice with the simple syrup and lemon juice mixture. Stir well. Chill.

To serve: Stir the chilled lemonade and pour into glasses. Add ice cubes and garnish with a lemon slice, if desired.

Lemonade will keep, covered, in the refrigerator for 3-4 days. Freezes well.

Yield: Approximately 8 cups

Glass of lemonade with slice of lemon
Rhubarb Peach Lemonade

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Rhubarb Peach Lemonade

With a perfect blend of sweet peaches, tart rhubarb, and lemon flavors, Rhubarb Peach Lemonade is a refreshing and thirst-quenching summertime sipper.
Course Drinks
Cuisine Canadian
Keyword Lemonade, peaches, rhubarb, rhubarb peach lemonade
Servings 8
My Island Bistro Kitchen Barbara99

Ingredients

  • 1 cup water
  • ¾ cup + 1 tbsp super-fine sugar (aka caster sugar or instant dissolving sugar)
  • ½ cup freshly squeezed lemon juice (2 -3 lemons)
  • 3 - 4 tbsp coarsely grated lemon rind
  • 3 lbs rhubarb, chopped into 1” chunks
  • 3 large peaches (apx. 5 oz each), peeled, pitted, and diced small
  • cups water

Instructions

  1. For the simple syrup: In small saucepan, combine the water and sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture steep for at least an hour (or up to three hours) to allow the flavors to blend. Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind. Discard the pulp and rind.
  2. For the rhubarb and peach juice: Combine the rhubarb, peaches (and their stones), and water in a large pot. Cover and bring to a boil then reduce heat to medium-low and cook for approximately 8-10 minutes, or until rhubarb and peaches are completely softened and mushy.
  3. Place a large sieve over a big heatproof bowl or large measuring cup. Line the sieve with 3-4 layers of damp cheesecloth.
  4. Remove the rhubarb and peach mixture from the heat and discard the peach stones. Use a potato masher to mash down the mixture. Pour mixture into the sieve, letting the juice drip through. It may be necessary to use the back of a large spoon to very gently press the pulp in order to extract all the juice out of the rhubarb and peaches. This should yield about 6½ cups, depending on the age and juiciness of the rhubarb. If it is slightly less than 6½ cups, up to ½ cup water may be added to bring the amount to 6½ cups.
  5. To assemble: In large jug or bottle, combine the strained fruit juice with the simple syrup and lemon juice mixture. Stir well. Chill.
  6. To serve: Stir the chilled lemonade and pour into glasses. Add ice cubes and garnish with a lemon slice, if desired.
  7. Lemonade will keep, covered, in the refrigerator for 3-4 days. Freezes well.

Recipe Notes

Yield: Approximately 8 cups

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Pitcher and two glasses of rosy lemonade on table

For Other Tasty Lemonade Drinks from My Island Bistro Kitchen, click on the links below:

Lemonade
Blueberry Lemonade
Rhubarb Lemonade
Strawberry Lemonade
Strawberry Rhubarb Lemonade

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