Here at the farmhouse, we make two versions of this drink. One includes bourbon, the other does not. They’re both delicious and always a hit with guests looking to celebrate with a cocktail or those who prefer a glass of refreshing lemonade without any alcohol.
Author: Jennifer from 1840 Farm
Ingredients
For the Syrup
10ouncesraspberriesfresh or frozen
6ouncessliced rhubarb stalksfresh or frozen
1cupwater
1cupgranulated sugar
1Tablespoonlemon juice
For the Franklin Cooler
1TablespoonRaspberry Rhubarb Syrup
1Tablespoonfresh lemon juice
1-2ouncesbourbon depending on your preference
6ounceslemonade
ice
Instructions
For the Syrup
Place all of the ingredients in a medium saucepot placed over medium heat. Stir gently to combine the ingredients. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
Once the mixture comes to a simmer, reduce the heat to low and simmer gently for five minutes. Remove the pan from the heat and allow to cool to room temperature.
Strain the mixture through a fine sieve or a colander lined with cheesecloth to remove the fruit and seeds. Press the fruit to release all of the liquid.
Transfer the strained syrup to a container with a tight fitting lid. I like to store my homemade syrups in glass bottles with a pour spout for easy dispensing. Refrigerate until ready to use.
For the Franklin Cooler
Place the syrup, lemon juice, bourbon (if using), lemonade, and ice in a tall glass. Stir until well combined. Enjoy!