Rhuberry-Basil Pink Lemonade
- Level: Easy
- Total: 2 hr (includes steeping and chilling times)
- Active: 15 min
- Yield: 4 servings
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- Level: Easy
- Total: 2 hr (includes steeping and chilling times)
- Active: 15 min
- Yield: 4 servings
Ingredients
Rhubarb Simple Syrup:
1 stalk rhubarb, chopped
2 cups sugar
Strawberry-Basil Puree:
6 to 8 strawberries
4 large fresh basil leaves
Lemonade:
1 1/4 cups fresh lemon juice, chilled, plus 4 lemon wedges, for garnish
1 cup seltzer
4 fresh basil leaves, for garnish
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.
