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Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Spring Feast

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Total:: 2 hr
: (includes steeping and chilling times)
Active:: 15 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Rhuberry-Basil Pink Lemonade
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 servings
Ingredients: 1 stalk rhubarb, chopped; 2 cups sugar; 6 to 8 strawberries; 4 large fresh basil leaves; 1 1/4 cups fresh lemon juice, chilled, plus 4 lemon wedges, for garnish; 1 cup seltzer; 4 fresh basil leaves, for garnish