Strawberry Rhubarb Hard Lemonade
This tart and tangy cocktail features fresh-squeezed lemon juice, optional vodka, and a strawberry rhubarb syrup kissed with rose water.
Summertime vibes are in full effect. My neighbourhood smells like one big BBQ these days, and I absolutely adore it. This is my favorite time of the year, and I intend to enjoy it thoroughly. And for me, that means filling the calendar with backyard hangs with my nearest and dearest. And when I have pals over, I always like to have a welcome cocktail or mocktail on hand, like today’s Strawberry Rhubarb Hard Lemonade. This blushing beverage features a zingy lemonade sweetened with a rose water-kissed strawberry rhubarb syrup and an optional splash of vodka.
We’re going to kick things off by making the strawberry rhubarb syrup. This process couldn’t be simpler. All you have to do is load up a skillet with hulled and halved berries and coarsely chopped rhubarb. Add equal parts water and sugar, and a few slices of fresh ginger. Bring the whole mess up to a boil and reduce it to a simmer. Cook until the fruit is fall-apart-tender. Pour the contents of the skillet through a fine mesh strainer. Retain the fruit, it will come into play in another recipe, so stay tuned for that. Add a splash of rose water to the strained syrup and whisk to combine. Chill the syrup overnight.
Now, let’s tackle the lemons. If you have a juicer, this process will likely fly by. But I was working with an analog citrus squeezer, so I had to summon my patience. It wasn’t particularly horrible, but it also wasn’t quick. Definitely tackle this step before your guests arrive. Once you have enough juice, it’s time to put our lemonade together.
In my humble opinion, the best way to put this drink together is in a giant bowl. You’ve got cups of lemon juice, cups of water, cups of simple syrup, and more than a few shots of vodka. It’s just a lot of cups for a single pitcher to hold. Plus, you need extra real estate so you can stir the Strawberry Rhubarb Lemonade with the oomph it deserves. An over-filled pitcher will only splash everywhere, so what’s the point? Stir your delicious citrus potion in a cauldron-esque bowl like nature intended.
Once the drink is thoroughly mixed, we’re going to chill the whole thing down. This can be done by either transferring the lemonade to a couple of pitchers or, if you have the fridge real estate, you can just pop the whole bowl in there. We only need to chill it for a couple of hours. We’re not looking to sign a lease.
This Strawberry Rhubarb Hard Lemonade is a low-lift cocktail that can be built on a sliding scale to accommodate a guest list of any size. And it doesn’t have to be a cocktail at all. The deliciousness of this lemonade in no way relies on the volume of its vodka. You can leave the vodka off completely, or you can add a shot or two to the glasses of those who want a little buzz before adding the lemonade. It’s a cocktail and a mocktail in one.
The other selling feature this Strawberry Rhubarb Hard Lemonade has going for it is its two recipes in one. Looking for a more classic recipe. Nix the Strawberry Rhubarb syrup and make a traditional, stove-free lemonade recipe. Not much of a lemonade fan, or not feeling motivated to squeeze an entire bag of citrus? Just make the Strawberry Rhubarb Syrup and stir it into some sparkling water for an Italian soda experience. Or you could add it to a vanilla milkshake for something a little more seasonal. Or use it as a sweetener in another cocktail - a strawberry rhubarb gimlet springs to mind.
When you’re ready to serve, load up a couple of pitchers with ice, lemon wheels, sliced strawberries, rose petals (fresh or dried), and of course, the lemonade. A quick note about the petals: rose petals are edible. However, do not add rose petals from flowers intended for floral arrangements. The reasoning is simple: You don’t know how those roses were grown and what chemicals were used to do so. I have three big rose bushes in my garden, and I don’t use any chemicals on my plants, so I felt confident adding these to my drinks. But if you don’t know the provenance of your rose petals, just leave them out. The colour of this lemonade will be striking enough to make an impact.
And that’s everything you need to know about this Strawberry Rhubarb Hard Lemonade. Vibrant, refreshing, and so totally summer!
Enjoy!
Strawberry Rhubarb Hard Lemonade
PREP: 25 Minutes
COOK: 15 Minutes
CHILLING: 11 Hours
SERVING: 8 People
TOOLS
1 Large Skillet
1 Fine Mesh Strainer
1 Medium-Sized Bowl
1 Heat-Proof, Resealable Container
1 Citrus Squeezer
1 Large Bowl
INGREDIENTS
Strawberry Rhubarb Syrup
454g (1 lb) fresh rhubarb, chopped
340g (12 oz) fresh strawberries, hulled and halved
1 cup granulated sugar
1 cup water
1 (1-inch) knob fresh ginger, sliced into medallions
1 tsp rose water
Strawberry Rhubarb Lemonade
6 cups cold water
3 cups lemon juice
2 cups Strawberry Rhubarb Syrup
8 oz vodka, optional
Ice cubes, to serve
Lemon wheels, to serve
Sliced strawberries, to serve
Rose petals, to serve (optional)
METHOD
For the Syrup
Place the strawberries and the rhubarb in a large skillet. Add the ginger, water, and sugar. Stir to combine.
Place the skillet over medium heat and bring the fruit to a spirited simmer. Lower the heat to medium-low and cook for 15 minutes or until the fruit is very tender.
Take the skillet off the heat and pour the contents through a fine mesh strainer into a heat-proof container. Whisk in the rose water and let cool to room temperature.
Cover the container and transfer it to the fridge to chill overnight or for up to three days.
For the Lemonade
Pour the syrup, water, and lemon juice into a large bowl and stir to combine. Chill for 2-3 hours or up to two days before.
Just before guests arrive, add the vodka and stir to combine. Fill glasses and a pitcher with ice, lemon wheels, and sliced berries.
Ladle the lemonade into the glasses and pour what remains into the pitcher. Garnish with rose petals and serve immediately.
NOTES
** This cocktail is a great candidate for making ahead of time. With plenty of chilling interludes, you can make this drink up to three days in advance. Leftovers also keep extremely well in the fridge.
That’s an excellent tip about the rose petals. This drink looks like the perfect summer entertainer.