Make Ahead

Sparkling Rhubarb Lemonade

April 19, 2010
Photo by James Ransom
Author Notes

Homemade lemonade is always a treat, and this lovely pink version with the surprising flavor of rhubarb and brightness of fresh mint is sure to impress. A shot of rum or gin couldn't hurt! - TheRunawaySpoon —TheRunawaySpoon

Test Kitchen Notes

WHO: TheRunawaySpoon is a food writer who is somewhere in between a food snob and a food schlub.
WHAT: The drink you should sip all of spring.
HOW: Make a rhubarb-lemon simple syrup, and then add lemon juice and sparkling water.
WHY WE LOVE IT: This lemonade has just enough bubbles and brightness to make it truly refreshing. The flavor actually deepens after a day or two—so add sparkling water when you're ready to drink. As TheRunawaySpoon says, a shot of rum or gin would make this the perfect spring cocktail. —Food52

  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 6
Ingredients
  • 3 1/2 cups water
  • 5 cups chopped rhubarb, fresh or frozen (20 ounces)
  • 3/4 cup sugar
  • 2 3-inch strips lemon zest
  • 3 sprigs fresh mint
  • 1 cup freshly squeezed lemon juice
  • 2 cups lemon-lime soda or sparkling water
In This Recipe
Directions
  1. In a saucepan, stir together the water, the rhubarb pieces, the sugar, the lemon zest and the mint. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce heat, cover and simmer for 20 minutes.
  2. Let the rhubarb mixture cool, the strain it through a wire-mesh strainer set over a large pitcher. Press on the solids to extract as much liquid as possible. Discard the solids.
  3. Stir in the lemon juice and soda. Serve over ice, garnished with a sprig of mint.

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Review
I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy.