This isn’t a drink — it’s a recipe for homemade rhubarb syrup, made by cooking rhubarb with water and sugar, then finishing with rosewater. The resulting pink syrup is tart, floral, and incredibly versatile — use it in lemonade, sparkling water, cocktails, or drizzled over ice cream. A springtime pantry essential.
Ingredients
- 1 lb rhubarbs
- 1 cup water
- 2 cups sugar
- 2 tbsp rosewater
Instructions
- Remove strings from rhubarb, wash, and cut into 1/2" pieces.
- Wrap rhubarb in cheesecloth and tie shut.
- Bring sugar and water to boil.
- Put cheesecloth in the syrup and simmer over medium heat for 30 minutes or until it thickens.
- Remove cheesecloth, squeeze it to get the juice out.
- Pour syrup into a clean, dry bottle and cork tightly.
- To mix add 1 part syrup to 3 parts water and add 2 ice cubes per person.
- Serve well chilled.
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