Geoffrey Zakarian makes Rhubarb Pink Lemonade, as seen on Food Network's The Kitchen
Recipe courtesy of Geoffrey Zakarian

Rhuberry-Basil Pink Lemonade

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  • Level: Easy
  • Total: 2 hr (includes steeping and chilling times)
  • Active: 15 min
  • Yield: 4 servings


Rhubarb Simple Syrup:

Strawberry-Basil Puree:



  1. 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.
  2. 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.
  3. 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.