PHOTO BY MICHAEL PIAZZA / STYLED BY EMMET KELTY
1⅓ cups Rhubarb Syrup (recipe below)
1⅓ cups lemon juice
1⅓ cups soda water
Right before serving, stir ingredients together in a pitcher.
1 stalk rhubarb, roughly chopped
1 cup sugar
½ cup water
1 pinch salt
1 teaspoon lemon zest
Place all ingredients in a saucepan over medium heat, stirring frequently until rhubarb is soft. Remove from heat and puree in a blender. Pass through a fine sieve to remove any rhubarb fibers. Refrigerate until ready to use.
This recipe appeared in the Summer 2016 issue.