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Fresh Sparkling Strawberry Rhubarb Lemonade with Basil

sparkling strawberry rhubarb lemonade - featured image
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A refreshing summer drink combining tart rhubarb, sweet strawberries, zesty lemon, and fragrant basil with sparkling water for a perfect fizz.

Ingredients

Scale
  • 1 cup chopped fresh rhubarb stalks
  • 1 cup hulled and sliced fresh strawberries
  • 3/4 cup granulated sugar
  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 1 cup water (for syrup)
  • 3 cups water (for lemonade base)
  • 10–12 fresh basil leaves
  • 4 cups chilled sparkling water
  • Ice cubes as needed
  • Optional: extra strawberry slices and basil leaves for garnish

Instructions

  1. Make the rhubarb syrup: In a medium saucepan, combine 1 cup chopped rhubarb, 3/4 cup granulated sugar, and 1 cup water. Bring to a gentle simmer over medium heat. Stir occasionally, breaking down the rhubarb with your spoon. Cook for about 10-12 minutes until rhubarb is very soft and mixture thickens slightly.
  2. Strain the syrup: Pour the hot mixture through a fine mesh strainer or cheesecloth into a bowl or pitcher. Press gently on solids to extract as much liquid as possible. Discard or save rhubarb pulp for smoothies. Let syrup cool to room temperature.
  3. Prepare the fruit base: In a large pitcher, combine cooled rhubarb syrup, 1 cup sliced strawberries, and 1/2 cup freshly squeezed lemon juice. Stir gently and let sit for 10 minutes to allow strawberries to release juice.
  4. Add basil: Tear 8 basil leaves and add to the pitcher. Gently muddle with a wooden spoon to release aroma without bitterness. Chill mixture in fridge for at least 30 minutes.
  5. Finish with sparkling water: Just before serving, pour in 4 cups chilled sparkling water. Stir gently to combine. Adjust sweetness or tartness by adding more lemon juice or syrup if needed.
  6. Serve: Fill glasses with ice cubes, pour lemonade over, and garnish with extra strawberry slices and torn basil leaves.

Notes

If syrup is too thick after cooling, stir in a splash of water to loosen. Add sparkling water just before serving to preserve fizz. Use ripe strawberries for best flavor. Basil should be added after syrup cools to avoid bitterness. Leftover lemonade base (without sparkling water) can be refrigerated up to 3 days.

Nutrition

Keywords: strawberry lemonade, rhubarb lemonade, sparkling lemonade, basil lemonade, summer drink, refreshing beverage, homemade lemonade

Find it online: https://coracooks.com/fresh-sparkling-strawberry-rhubarb-lemonade-with-basil-easy-recipe-for-perfect-summer-drink/