ERIN LYNCH’S RHUBARB LEMONADE

31/2 cups water

5 cups chopped rhubarb

3/4 cups sugar

2 3-inch strips lemon zest

3 sprigs fresh mint, plus more for garnish

1 cup lemon juice (fresh is best)

2 cups sparkling or tap water

To make the rhubarb base combine the water, rhubarb pieces, sugar, lemon zest and mint in a small saucepan. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce the heat, cover and simmer for 20 minutes.

Let the rhubarb mixture cool. Strain it through a mesh strainer set over a pitcher or large mason jar. (At this point the rhubarb base can be covered and refrigerated for a few days.)

Stir in lemon juice and water. Serve over ice. Garnish with a sprig of mint.

(This is also very good with a little gin or vodka.)