Because this recipe substitutes agave nectar for sugar, you can let everyone drink as much as they want! And trust us-- they're going to want a lot.

1. Choose your produce.

When it comes to picking strawberries for this recipe, go for a package that has smaller, plumper, redder berries than any of the others. These are the sweetest, most flavorful berries of the bunch. And trust us: when it comes to strawberries, nothing but the fairest of the season will do.

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For rhubarb, pick a red one as well. Though the jury's still out on if there's a difference between red rhubarb and green rhubarb, we think the red has a winning sweetness to it that plays well with others: especially the perfectly acidic lemon.

2. Melt you sweet things together.

Grab a saucepan and bring to a boil over high heat three-and-a-half cups of water, two-and-a-half cups of trimmed and chopped rhubarb, a sprig of rosemary or thyme, 2/3 cup of agave syrup (less if you like your lemonade more tart), a half-a-teaspoon of vanilla extract, a strip of lemon zest, and a strip of orange zest.

Reduce the heat and simmer it, covered, for just under ten minutes. Then add one cup of chopped strawberries and return to a boil, covered, for another two minutes or so.

Strain it through a coarse sieve. Make sure you squeeze all the juice out of the solids that get caught!

3. Make it tart.

Add the rest of the strawberries and a cup of fresh lemon juice. Chill overnight. Serve over ice or over vodka, preferably both.