With fresh strawberries, rhubarb, and gin, this is a fresh and fun brunch drink.
Bring to a boil over medium-high, stirring occasionally.
Stir lemon juice into strained syrup.
Credit:Greg Dupree, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen
Let syrup cool to room temperature, 1 to 2 hours.
Store in an airtight container in the refrigerator for up to 3 weeks.
Cover shaker with lid; shake until mixture is chilled, 15 to 30 seconds.
Strain into 2 ice-filled wineglasses.
Top each with 1/4 cup sparkling water, plus more to taste.
Repeat process with remaining Strawberry-Rhubarb Simple Syrup, gin, and sparkling water to make remaining drinks.
Garnish with strawberries, lemon slices, and mint sprigs.
