Ingredients
| 4 | cups fresh rhubarb, chopped |
| 4 | cups water, divided |
| 3/4 | cup granulated sugar (3/4 - 1 cup) |
| 3/4 | cup fresh lemon juice, 4-5 lemons |
| ice cubes, for serving |
Instructions
In a saucepan, combine rhubarb, 2 cups water and sugar. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until rhubarb softens and releases its color. Strain the mixture through a fine-mesh sieve, pressing gently to extract the liquid. Discard solids and allow the syrup to cool. In a large pitcher, combine the cooled rhubarb syrup, fresh lemon juice and 2 cups cold water. Stir well and taste. Adjust sweetness or dilution by adding more sugar or water as needed. Refrigerate for at least 1 hour before serving with ice. Serves 6
