Summer is on. The Sun is shining. Gardens are growing. Flowers are blooming. The Farmer’s Market is open. It’s lemonade time, Artful Living Blog style. Lemonade is good. Refreshingly floral Rose Rhubarb Elixir is even better! Easy to make, and the perfect pitcher drink for picnic or brunch. Reminiscent of subtle Rhubarb lemonade -sans lemons, of course. Here, dark red Rhubarb stalks are sliced and simmered in water with Rosehips (which add that lemony tartness along with a dose of vitamin C!), then steeped with dried Rose petals and fresh Mint. It’s then strained, sweetened with raw honey, and chilled. Divine over ice. Stay hydrated. Enjoy!
- 2 1/2 pounds rhubarb, sliced into ½” pieces (use dark red stalks)
- 3 Tbsp dried rosehips
- 8 cups water
- 1/4 cup dried rose petals (use organic)
- 2/3 cup fresh mint leaves (leave on trimmed stems)
- raw honey, to taste
- Place the rhubarb and rosehips in a large pot. Cover with water and bring just to a simmer over the stove. Cover the pot. Reduce the heat to low and cook for 15-20 minutes.
- Remove the pot from the heat and add the mint and rose petals to the mixture. Cover and let steep for 5 minutes.
- Strain the mixture through a fine mesh sieve, pressing on the rhubarb to extract as much as possible without forcing it through the sieve. Discard the solids.
- Add honey to the mixture until desired sweetness is achieved.
- Chill. Garnish. Serves 8 cups.
Tips: Use the darkest red rhubarb that you can find. The lighter the rhubarb is, the less pink the drink will be. Deep red, thin stalks give the best color. Add ice cubes infused with flowers or berries and a few rose petals + sprigs of fresh mint on top for a stunning finishing touch.