Spiked Strawberry Rhubarb Lemonade
Prep time
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Tackle the summer heat with this refreshing Spiked Strawberry Rhubarb Lemonade. A homemade strawberry lemonade simple syrup mixed with fresh lemon juice and gin!
Serves: 8 to 12 servings
  • 2 cups rhubarb, trimmed and diced (about ½ pound fresh)
  • ¾ cup granulated sugar
  • 2 strips fresh lemon zest, about 3-inches each
  • ½ teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced
  • 1 cup fresh lemon juice, about 4 to 6 large lemons)
  • 4 to 8 ounces gin or vodka
  • lemons slices for garnish
  1. In a large saucepan, combine the rhubarb, sugar, lemon zest, vanilla and 3½ cups water. Set over medium-high heat and bring to a boil. Reduce heat to low, cover and cook until the sugar has dissolved and the rhubarb has just begun to soften, about 8 minutes. Add in the sliced strawberries, cover and continue to cook for another 4 minutes to soften those as well. Uncover, remove from heat and let cool to room temperature.
  2. Pour the strawberry rhubarb simple syrup into a large pitcher, through a fine-mesh sieve. Use a wooden spoon to squeeze all the juice out of the pulp, and discard any leftovers in the sieve.
  3. Stir in the fresh lemon juice to the pitcher and about 1 to 1½ cups water until the desired sweetness/tartness is reached. Refrigerate until ready to serve.
  4. Fill glasses with lots of ice and pour in about an ounce of gin or vodka to each glass. Then top off with the lemonade. Garnish with lemon slices, mint or small strawberries. Enjoy!
Adapted from Epicurious.com
Recipe by The Candid Appetite at http://www.thecandidappetite.com/spiked-strawberry-rhubarb-lemonade/