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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 1 g
- Sugar
- 103 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 15 mg
- Level: Easy
- Total: 2 hr (includes steeping and chilling times)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 1 g
- Sugar
- 103 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 15 mg
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.
