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Rhubarb Mocktail

Here on the farm we love a good mocktail. Especially one that looks lovely, tastes excellent, and feels like something special. On a hot summer day it's important to stay hydrated, so whip up a batch of this syrup and have in your fridge to enjoy when thirst strikes.

This really is the prettiest pink drink I've ever seen. It has a subtle rhubarb flavour and just the right amount of sweetness to feel refreshing and cut the sourness from the rhubarb.

The herbs in this recipe are completely optional, I've made this recipe with lemon balm, with mint, and completely plain - I liked them all. Pro tip - try mixing the syrup with grapefruit perrier instead of plain sparkling water.

Rhubarb Mocktail

4-5 large stalks rhubarb, cleaned, end trimmed and leaf removed, cut into 1” chunks 4 cups water 1/2 cup sugar (sometimes I use a few Tbsp less) Packed handful of fresh lemon balm or mint leaves - optional

Sparkling water for serving

To make the syrup, combine rhubarb, sugar, and water in a medium pot. Bring to a boil then reduce to a simmer. Simmer for 15 minutes, until rhubarb is very "mushy". Add the herbs if using and simmer another 5 minutes.

Remove from heat and strain out the rhubarb. Pour into a clean jar and refidgerate.

To make the mocktail, fill a glass with ice cubes or crushed ice, fill the glass half way with rhubarb syrup and then the rest of the way with sparkling water. Stir gently.

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