Refreshing and tart, this lemonade uses one of late spring's star ingredients for hint of fruit and a pretty pink hue.
- 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
- Freshly squeeze lemons and strain out all seeds.
- 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.
- 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.
- Add mint to an 8 oz. glass, then add ice and pour lemonade over top.
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.
- Prep Time: 10 mins
- Category: Drinks
- 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