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Written and Produced by ANNE STARK DITMEYER Recipes by LAUREN KENNEDY MALPAS and ALISON REID

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ing the 4 that were zested. Slice the
remaining lemon to use for garnish. Set
aside.
3. In a medium saucepan, combine
lemon zest, rhubarb, ginger, and sugar
with 2 cups still water. Bring to a boil
over medium heat, stirring until the
sugar is dissolved and rhubarb and
ginger are completely tender, about 3
minutes.
4. Strain mixture through a sieve and
discard solids. Add lemon juice to sugar
water mixture and chill, at least 30
minutes or overnight. When ready to
serve, pour into a pitcher, add chilled
sparkling water, lemon slices, and a few
mint leaves.

121
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123