Pink Rhubarb Punch
With its rosy hue, this sparkly punch is perfect for a Mother's Day brunch or bridal shower.
Prep Time:
20 mins
Total Time:
2 hrs 25 mins
Servings:
Makes ten 8-ounce servings.
Ingredients
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6 cups fresh rhubarb, cut into 1/2-inch pieces, or 6 cups frozen unsweetened, sliced rhubarb (24 ounces)
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3 cups water
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1 cup sugar
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1 6-ounce can frozen pink lemonade concentrate
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1/4 cup lemon juice
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1 1-liter bottle lemon-lime carbonated beverage, chilled
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Fresh mint leaves and/or lemon slices (optional)
Directions
1.
In a large saucepan, combine the rhubarb and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; cool slightly. Strain rhubarb mixture, pressing to remove all juices. Discard pulp. Add sugar, lemonade concentrate, and lemon juice to rhubarb juice, stirring to dissolve sugar. Cover and chill for 2 to 24 hours.
2.
To serve, combine rhubarb mixture with chilled lemon-lime beverage in a punch bowl or large pitcher. Serve with crushed ice. If desired, garnish with fresh mint and/or lemon slices. Makes ten 8-ounce servings.
Nutrition information
Calories 168, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 7 mg, Carbohydrate 42 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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