After a busy morning of brunching and gardening, we enjoyed the remainder of Mother's Day afternoon sitting out on the deck, soaking up the the sunshine and sipping on ice cold Strawberry Rhubarb Mint Lemonade. Thankful to have the temperature soar into the high 70's, we wanted to have a drink that reminded us summer was just around the corner and the weather was here to stay!
Since I try to stay clear of refined white sugar (and encourage you all to do the same), I usually use honey or raw agave as a sweetener in my mocktails or cocktails. The agave in this recipe is the perfect compliment to the tartness of rhubarb...it gives just enough sweet. There is a lovely hint of vanilla on the nose and a minty fresh finish. With the Great Gatsby opening this weekend, sipping out of champagne coupes seemed very apropos. We found ourselves still sitting out on the deck as the evening approached and a splash of bubbly over the top took us right into cocktail hour.....
Strawberry Rhubarb Mint Lemonade
- 3 cups water
- 1/2 pound rhubarb, roughly diced
- 1/4 cup agave
- zest of 1 1/2 lemons
- 1 teaspoon vanilla extract
- 3 sprigs mint, plus extra for garnish
- 2 cups strawberries, stemmed, hulled and halved
- 1 1/2 cups freshly squeezed lemon juice
- In a large pot, bring the water, rhubarb, agave, lemon zest, vanilla and mint to a boil.
- Reduce the heat, cover and simmer for about 15 minutes.
- Add the strawberries and simmer for another 2-3 minutes.
- Remove from the stove and let cool.
- Pour mixture into a blender with the lemon juice and puree until smooth.
- Pour mixture into a carafe, cover and refrigerate for about 4 hours.
- If serving in Champagne coupes, place one cube of ice into each glass and pour over the top.
- It's also great served on the rocks in a low-ball glass.
- Garnish with fresh mint.