Pink lemonade with strawberries, rhubarb and basil

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 4

Natural lemonade is pleasantly refreshing and fills you with vitamins, energy, and a good mood. And this pink lemonade will be a real hit this summer! In addition to lemon juice, it also contains strawberry, basil, rhubarb, and soda. All the flavors blend perfectly, creating a lemonade that's just the right amount of sweet and tart—just the thing on a sunny day. This drink will appeal to both adults and children. You can add your favorite liquor if you like.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rhubarb syrup

1 stalk rhubarb, chopped
2 tbsp. sugar

Strawberry-basil puree

6-8 strawberries
4 large basil leaves

Lemonade

1 1/4 cups freshly squeezed lemon juice, chilled + 4 lemon wedges, for serving
1 cup of sparkling water
4 fresh basil leaves, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: carbonated water, lemonade, lemon juice, rhubarb, strawberry, basil

Cooking the dish according to the recipe:

Rhubarb syrup:

In a small saucepan, combine the rhubarb and 2 cups of water and bring to a boil. Reduce the heat and add the sugar. Stir until the sugar is completely dissolved, then remove from the heat. Let sit for about 2 hours until the syrup cools completely. Strain into a lidded container and refrigerate until completely chilled.
Strawberry-basil puree:

Combine strawberries, basil, and 1/4 cup chilled rhubarb syrup in a blender and blend until smooth. Transfer to a pitcher.

Lemonade:

Combine lemon juice and 1 1/4 cups chilled rhubarb syrup with strawberry-basil puree in a pitcher and stir thoroughly. Add sparkling water and stir gently. Pour the cocktail into 4 glasses filled with ice, garnishing each with a lemon wedge and a basil leaf. Serve. Store leftover rhubarb syrup in a sealed container in the refrigerator for up to 2 weeks..