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Three tall glasses filled with a pink rhubarb, lavender, and hibiscus cooler, garnished with lavender sprigs. Slices of lemon and ginger are on the wooden surface. Recipe title is displayed at the top.
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Rhubarb Lavender And Hibiscus Cooler

This rhubarb, lavender, and hibiscus cooler is a refreshing spring and summer drink that balances sour and sweet flavors with delicate herbal notes. Made with rhubarb syrup, hibiscus tea, lavender syrup, lemon, and sparkling water, it’s an easy, hydrating, healthy drink for hot summer days.
Prep Time10 minutes
Cook Time20 minutes
Colling time1 hour
Total Time1 hour 30 minutes
Course: Drinks
Cuisine: Healthy, Herbs
Keyword: Rhubarb Lavender And Hibiscus Cooler
Servings: 6
Calories: 162kcal

Equipment

Ingredients

Rhubarb syrup

  • 6 cups Rhubarb chopped, fresh or frozen
  • 1 1/2 cup Water
  • 1/4 cup Lemon juice freshly squeezed
  • 6 inches Ginger
  • 3/4 cup Raw honey or more if you want to more sweet

Instructions

  • Brew the hibiscus tea and let it cool completely.
    2. Make rhubarb syrup: chop the rhubarb and slice the ginger. Transfer it to a medium saucepan, add water and honey, and bring it to the boil. Simmer for 20 minutes, add lemon juice at the end then strain through a fine-mesh sieve. Cool it off.
    3. In a large pitcher, combine the cooled hibiscus tea with rhubarb syrup, fresh lemon juice, and lavender syrup.
    4. Sweeten to taste with raw honey, stirring until fully dissolved.
    5. Just before serving, I top everything with sparkling water and gently stir.

Nutrition

Calories: 162kcal | Carbohydrates: 42g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 413mg | Fiber: 2g | Sugar: 37g | Vitamin A: 125IU | Vitamin C: 14mg | Calcium: 111mg | Iron: 0.5mg