Pink Rhubarb-Lemon Syrup



10 min


1 Cup

Pink Rhubarb-Lemon Syrup

Roberto Caruso

Serve up good old-fashioned flavour with our versatile, fresh syrups.


  • 1 cup granulated sugar
  • 1 1/2 cups coarsely chopped rhubarb
  • 1 tbsp lemon juice
  • sparkling water


  • Make syrup by mixing sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium-high. Stir in rhubarb and remove from heat. Cover and let steep for 1 hour. Strain, then stir in lemon juice.
  • Make soda by adding syrup into sparkling water. Try a 3:1 water to syrup ratio, adjusting to preferred taste.


Nutrition (per serving)

  • Calories
  • 49,
  • Carbohydrates
  • 13 g,

Syrup Variations

1. Ginger ale: Instead of rhubarb, use 1/2 cup finely chopped fresh ginger. Continue with recipe.

Use in an ice cream float: Mix Ginger Ale Syrup into sparkling water. Top with your favourite ice cream.

2. Lemon-mint syrup: Instead of water, use 1/2 cup lemon juice. Omit rhubarb. When syrup mixture boils, stir in 1 cup coarsely chopped mint and the peel of 1 lemon. Continue with recipe. Use in a lemon-mint fruit dip: Combine 1/2 cup Greek yogurt with 3 tbsp Lemon-Mint Syrup and 1/2 tsp lemon zest. Mix thoroughly. Serve as a dip for fresh fruit.

3. Cream soda
Reduce granulated sugar to 3/4 cup and add 1/4 cup brown sugar. Omit rhubarb. Stir in 1 1/2 tsp pure vanilla. Continue with recipe.