Lemonade is a picnic classic that easily transitions into Fall. While in the summer months you'd choose classic summer fruits - such a strawberries and rhubarb, for Fall you can spice it up with ginger, or honey and rosemary.
Since lemonade is such a delicate balance of sweet and savory, prep and create your mixture at home and bottle into something that transports well. And if you're looking for an instagrammable shot when you arrive at your final destination, make sure to pack straws and garnishes!
Strawberry Rhubarb and Black Pepper Lemonade
Makes 1 pitcher or approximately 6 glasses
8 fresh bay leaves
1 ¾ cups sliced strawberries
1 tbsp cracked black pepper
2 cups water
6 oz gin
Strawberry Simple Syrup, recipe follows
Strawberry Rhubarb Simple Syrup
⅛ cup sugar
½ cup rhubarb, peeled and sliced
¼ cup diced strawberries
¼ cup water
2 pinches of salt
Place all ingredients for strawberry rhubarb simple syrup in a small saucepan over medium heat. Bring to a boil and stir until occasionally until you have a syrup like consistency. Take off heat and let come to room temperature.
Combine the rest of the ingredients in a pitcher and lightly muddle strawberries. Add room temperature simple syrup and stir. Fill to the top of the pitcher with ice.
Recipe by Chef Craig Hutchinson