Rhubarb Pink Lemonade
Self
Notes
For the rhubarb puree: in a small saucepan over low heat, cook 1 cup roughly chopped rhubarb with 1 tablespoon sugar, adding more to taste, until rhubarb has released its juices and is soft. Cool slightly, then transfer to a blender, and puree. Refrigerate in an airtight glass container.
Ingredients
- 1 1/2 ounces gin
- 1 ounce simple syrup
- 3/4 ounce freshly squeezed lemon juice, plus a lemon wedge (for garnish)
- 1/2 ounce rhubarb puree
- Bitters
Directions
- In a shaker filled with ice, shake together gin, simple syrup, juice, and puree.
- Strain into an old-fashioned glass filled with ice, top with bitters, and garnish with lemon wedge.
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Source: 2 Sparrows
Information
- Category
- Drinks, Cocktails
- Cuisine
- North American
- Yield
- 1 drink
- Total Time
- 19 minutes, 59 seconds
Nutrition
- Calories per serving
- 170