Recipe created by our Director of Operations, Erin Lynch, this is exactly what you want pouring alongside your holiday weekend BBQ. Recipe featured in the Portland Press Herald, June 2014.
ERIN LYNCH’S SPARKLING RHUBARB LEMONADE
- 3 1/2 cups water
- 5 cups chopped rhubarb
- 3/4 cups sugar
- 2 3-inch strips lemon zest
- 3 sprigs fresh mint, plus more for garnish
- 1 cup lemon juice (fresh is best)
- 2 cups sparkling water
To make the rhubarb base combine the water, rhubarb pieces, sugar, lemon zest and mint in a small saucepan. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce the heat, cover and simmer for 20 minutes.
Let the rhubarb mixture cool. Strain it through a mesh strainer set over a pitcher or large mason jar. (At this point the rhubarb base can be covered and refrigerated for a few days.)
Stir in lemon juice and water. Serve over ice. Garnish with a sprig of mint.
(This is also very good with a little gin or vodka.)