This is not your average lemonade my friends! It’s chilled and refreshing and it truly tastes like summer in a glass. But the main event? It’s the fruit – the strawberries, cherries, and rhubarb have been roasted in the oven before adding to your lemonade. And it’s a beautiful thing. Here’s how to make your own Roasted Strawberry, Cherry & Rhubarb Lemonade!
I’ve added a recipe below that details how you can make your own lemonade from scratch! It’s a super quick recipe, a staple of mine that I love to make each and every summer as the days start to heat up. If you’d prefer not to make your own lemonade from scratch, feel free to grab a jug of lemonade from the store if you’d prefer!
Roasting all kinds of fruits and vegetables helps to accentuate various flavors and promote caramelization due to the natural sugars within your produce along with the additional sugar added if preferred. Roasting fruits is a particularly favorite method of mine that I take advantage of during the peak of strawberry season! only takes a few easy steps!
In case you’re curious what it looks like to roast fruits, I’ve added some step-by-step photos below depicting the process! As you can see, I scatter my strawberries, cherries, and cuts of rhubarb on a baking sheet, toss with a bit of sugar, and roast at 350 degrees F for about 30 minutes gently stirring throughout the process.
Optional Alcohol Addition
One additional ingredient that would be quite the showstopper… a shot or two of vodka anyone?! Or perhaps some coconut tequila, the star of my Coconut Pineapple Margarita recipe? All I’m saying is that a little spiked lemonade situation could be a GREAT decision!
Helpful Equipment for making Roasted Fruit Lemonade
Roasted Strawberry, Cherry & Rhubarb Lemonade
- Sheet Pan
- Cutting Board
- 1.5 lbs Fruit, Strawberries, Pitted Cherries and Rhubarb
- 1/4 Cup Sugar
- 1/2 tsp Salt
- 1 1/2 cup Granulated Sugar
- 1 cup Water
- 1 1/2 cups Lemon Juice
- 7 Cups Water, to serve
- Preheat the oven to 350° F
- Line your rimmed baking sheet with parchment paper, and add your roughly chopped berries and sugar on top.
- Place the baking sheeet in the over and roast for 30-40 minutes, stirring every 15 minutes. Keep an eye on your fruit to make sure that they don't burn!!
- Remove from the oven and allow to cool completely!
- Combine 1 cup water and 1 1/2 cups sugar in a saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Once the sugar has dissolved, remove from heat and allow to cool completely. You can place the syrup in a container and pop it in the frisge if you'd llike to speed up the process.
- Add the 7 cups of water into a pitcher and add your lemon juice and chilled syrup stirring to combine.
- Blend the lemonade and roasted fruit together, then strain into your serving pitcher before enjoying! The straining allows you to get rid of any unwanted pulp – save that pulp and add it to your next smoothie!