Make a rhubarb rose syrup first, then use a measured pour with lemon and sparkling water. The syrup is a batch preparation; the glass recipe below makes one drink and leaves extra syrup.
The syrup follows Maureen Abood’s published rhubarb syrup , which credits Heidi Swanson’s original rhubarb rosewater syrup . This version uses Abood’s quantities and her suggested lemon alternative to lime. The one-glass cooler is a TFA variation, not a claim of independent testing.
Ingredients
One batch of syrup
- 1 pound (about 450 g) rhubarb stalks, chopped
- 2 cups granulated sugar
- 2 cups water
- 2 tablespoons fresh lemon juice
- Up to 1/2 teaspoon food-grade rose water
For one drink
- 1 oz cooled rhubarb rose syrup
- 1/2 oz fresh lemon juice
- 4 oz cold sparkling water
- Ice
- Lemon wheel, optional for garnish
Use the stalks only. University of Minnesota Extension warns that rhubarb leaves are toxic. Buy rose water labeled for culinary use, not a cosmetic or fragrance product. Rose water is already in this syrup; the glass does not need another dose.
Make and cool the syrup
- Mix rhubarb and sugar in a saucepan and leave off the heat for about 45 minutes, stirring occasionally.
- Add water, bring to a boil while stirring, then reduce the heat and simmer for about 20 minutes until the stalks break down.
- Carefully strain through a fine sieve into a heatproof bowl. Return the liquid to a clean pan, add the 2 tablespoons lemon juice, and simmer gently for about 15 minutes until slightly thickened.
- Remove from heat. Add food-grade rose water gradually, up to 1/2 teaspoon for the batch, then let the syrup cool completely.
Allow extra time for the pan to heat and the syrup to cool; those stages do not have a fixed duration. Measure the finished syrup rather than promising a drink count from raw stalks. The reduction and straining affect how much you have.
Mix one glass or four
For one glass, stir the syrup and lemon together over ice, add sparkling water and give the drink one gentle stir. Add the optional lemon wheel.
| For | 1 drink | 4 drinks |
|---|---|---|
| Rose syrup | 1 oz | 4 oz |
| Lemon juice | 1/2 oz | 2 oz |
| Sparkling water | 4 oz | 16 oz |
For four drinks, combine the measured syrup and lemon, then divide among four ice-filled glasses. Add 4 oz sparkling water to each at serving. This covers one round, not every guest’s refills. If you have less than 4 oz of finished syrup, make fewer glasses rather than assuming the raw batch guaranteed a yield.
Keep the floral flavor in balance
Taste the cooled syrup before mixing. Rose-water brands vary in strength; add it gradually during syrup preparation instead of relying on the full allowance. If the glass is too sweet or floral for you, add more sparkling water to taste. Do not add another quarter-teaspoon of rose water to each serving.
Rhubarb and rose are here for tartness and aroma. This cooler is not a digestive or calming treatment.
The mocktail pantry guide explains why a concentrated syrup and a ready-to-drink mixer need different quantities. If you want a floral lemon drink without cooking a fruit syrup, choose the separate lavender honey lemon mocktail ; it still needs a steep and chilling time.
