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Rhubarb Mint Pink Lemonade

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Rhubarb Mint Pink Lemonade

Remember that rhubarb simple syrup I made the other day? If you were wondering what on earth rhubarb simple syrup was good for, the answer is lemonade – duh! 

After the rhubarb is reduced down to a thick, sweet syrup, it balances tart lemon juice to create a crisp and refreshing summer beverage. Drink it allllllllllll up!

Rhubarb Mint Pink Lemonade

 

Rhubarb Mint Pink Lemonade

Rhubarb Mint Pink Lemonade

This recipe is exactly what you need for summer BBQs, grad parties, pool parties, bridal showers, or just because you feel like sitting outside all day. Which is exactly what I did after making a big pitcher of this.

We had our first hot, sunny day in Indiana last Saturday and I made sure to take advantage of the weather. It subsequently took advantage of my skin in the form of a stinging sunburn and an awkward tanline, but who am I to complain? 80 degrees with no humidity – that’s the stuff dreams are made of. 

Rhubarb Mint Pink Lemonade

If I had been feeling more productive, I would’ve had this drink ready for you before Memorial Day. Instead, I celebrated finally getting our Cancun recap posted and took a day off! So here I am, posting it a few days late for the Memorial Day weekend festivities. Have I mentioned I’m never on time? 

Lucky for me, I’m pretty sure you’ll like this recipe enough that you’ll forgive my tardiness. There’s plenty of summer left for lemonade-making, right?   
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Rhubarb Mint Pink Lemonade

Refreshing and tart, this lemonade uses one of late spring’s star ingredients for hint of fruit and a pretty pink hue.

  • Author: Jordan Cord
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 liter 1x
  • Category: Drinks
Scale

Ingredients

  • 1/2 cup rhubarb simple syrup
  • 3/4 cup fresh squeezed lemon juice
  • 3 cups cold water (add more water if you want to tone down the tartness)
  • 1/2 cup fresh mint
  • sugar for garnish
  • ice for serving

Instructions

  1. Freshly squeeze lemons and strain out all seeds.
  2. In a 1 liter pitcher, add rhubarb simple syrup, lemon juice, and water. Mix using a long cocktail stirrer, a chopstick, or spoon until well-combined.
  3. If desired for sugar rim, pour +/- 2 tablespoons of sugar into a small dish and trace a lemon wedge around each glass. Turn glasses upside down and rotate into the sugar until the rim is well-coated.
  4. Add mint to an 8 oz. glass, then add ice and pour lemonade over top.

Notes

For some fizz – you can sub still water with club soda.
If you’d like to make the lemonade a little more “adult,” pour over ice into an 8 oz. glass with 1 1/2 oz. white rum, vodka, or gin.

Nutrition

  • Calories: 52
  • Sugar: 11 g
  • Sodium: 2 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 0 g
  • Protein: 0 g

 

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