- 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
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