Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Episode: Spring Feast
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Rhuberry-Basil Pink Lemonade
Total:
2 hr
(includes steeping and chilling times)
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
2 hr
(includes steeping and chilling times)
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Rhubarb Simple Syrup:
Strawberry-Basil Puree:
Lemonade:

Directions

For the rhubarb simple syrup: Add the rhubarb and 2 cups water to a small pot and bring to a boil. Reduce to a simmer and add the sugar. Stir until dissolved, then take off the heat. Let steep until cooled, about 2 hours. Stain into a resealable container and refrigerate until chilled.

For the strawberry-basil puree: Combine the strawberries, basil and 1/4 cup of the chilled rhubarb simple syrup in a blender and puree until smooth. Transfer to a pitcher.

For the lemonade: Add the lemon juice and 1 1/4 cups of the chilled rhubarb simple syrup to the pitcher with the strawberry-basil puree and give it a good stir. Add the seltzer and stir lightly. Pour into 4 glasses filled with ice, garnish each with a lemon wedge and basil leaf and serve. 

Cook's Note

Store the leftover rhubarb simple syrup in a resealable container in the refrigerator for up to 2 weeks.

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