Sparkling Rhubarb Lemonade
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3 1/2 cups water
5 cups chopped rhubarb, fresh or frozen (20 ounces)
1/2 cups maple sugar or maple syrup
1 cup freshly squeezed lemon juice (bottled is fine, but
more acidic)
2 cups sparkling water
3 sprigs fresh mint
In a saucepan, stir together the water, the rhubarb pieces, lemon
zest and mint. Bring the mixture to a boil. Reduce heat, cover
and simmer for 20 minutes.
Remove from heat. Add maple sugar or syrup and stir until
dissolved.
Let the rhubarb mixture cool, then strain it through a wire-mesh
strainer set over a large pitcher. Stir the mixture in the strainer with a wooden spoon to extract as much liquid as
possible. Discard the solids.
Stir in the lemon juice and soda. Serve over ice, garnished with a sprig of mint.