Rhubarb Mint Pink Lemonade
A refreshing and tart late spring lemonade
When watermelon is in abundance, this is a great way to use it.
Ingredients
SERVINGS: 8 Cocktail
Cocktail
- 1/2 cup water
- 1/4 cup granulated sugar
- 8 cups diced seedless watermelon
- 1/4 cup fresh lime juice
- 1 3/4 cups blueberries
- 3/4 cup lightly pack fresh mint leaves
- 1 1/4 cups silver tequila
- Ice
Instructions
In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.
Recipe courtesy of Food and Wine FoodandWine.com
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