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
3 1/2 cups
chopped rhubarb, fresh or frozen (20 ounces)
3-inch strips lemon zest
freshly squeezed lemon juice
lemon-lime soda or sparkling water
In This Recipe
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.
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.
Stir in the lemon juice and soda. Serve over ice, garnished with a sprig of mint.