Rhubarb Mint Pink Lemonade

A refreshing and tart late spring lemonade

By / Photography By The Fitchen | May 29, 2015


Freshly squeeze lemons and strain out all seeds.


In a 1 liter pitcher, add rhubarb simple syrup, lemon juice, and water. Mix using a long cocktail stirrer, a chopstick, or spoon until well-combined.


If desired for sugar rim, pour +/- 2 tablespoons of sugar into a small dish and trace a lemon wedge around each glass. Turn glasses upside down and rotate into the sugar until the rim is well-coated.


Add mint to an 8 oz. glass, then add ice and pour lemonade over top.


Recipe courtesy of The Fitchen


  • 1/2 cup rhubarb simple syrup
  • 3/4 cup fresh squeezed lemon juice
  • 3 cups cold water
  • 1/2 cup fresh mint
  • Sugar for garnish
  • Mint for serving
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