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Fresh Rhubarb Simple Syrup Recipe Easy Homemade Cocktail and Lemonade Sweetener

fresh rhubarb simple syrup - featured image

A quick and easy homemade rhubarb simple syrup that adds a perfectly balanced tart-sweetness to cocktails and lemonade. Made with fresh rhubarb, sugar, water, and lemon juice, this syrup is vibrant, flavorful, and naturally gluten-free and vegan.

Ingredients

Scale
  • 1 cup fresh rhubarb stalks, chopped (about 120 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 cup water (240 ml)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1/2 teaspoon vanilla extract or a small scrape from a vanilla bean pod (optional)

Instructions

  1. Wash and trim about 1 cup (120 grams) of fresh rhubarb stalks, then chop into 1/2-inch pieces.
  2. Add the chopped rhubarb, 1 cup granulated sugar, and 1 cup water to a medium saucepan over medium heat.
  3. Bring the mixture to a low simmer, stirring occasionally to dissolve the sugar. Once simmering, reduce heat to low and cook for about 10-12 minutes until rhubarb softens and liquid turns rosy.
  4. Using a wooden spoon or spatula, gently mash the rhubarb pieces against the side of the pan to release more flavor.
  5. Remove from heat and stir in 1 tablespoon fresh lemon juice and vanilla extract if using.
  6. Pour the mixture through a fine mesh strainer or cheesecloth into a clean container, pressing lightly on the pulp to extract liquid but avoiding solids.
  7. Let the syrup cool to room temperature before transferring to a bottle or jar. Store in the refrigerator for up to two weeks.

Notes

If syrup thickens too much after cooling, stir in a teaspoon of warm water before using. Avoid high heat to prevent bitterness. Use fresh lemon juice for best flavor. Press pulp gently when straining to avoid cloudiness. Syrup can be frozen in ice cube trays for convenient use.

Nutrition

Keywords: rhubarb syrup, simple syrup, cocktail syrup, lemonade sweetener, homemade syrup, rhubarb recipe, vegan syrup, gluten-free syrup