Pink lemonade with strawberries, rhubarb and basil

Ingredients:

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

Preparation:

1. 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.
2. Strawberry-basil puree:
   
   Combine strawberries, basil, and 1/4 cup chilled rhubarb syrup in a blender and blend until smooth. Transfer to a pitcher.
3. 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..