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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Rhubarb makes this punch a pretty pink. Can be made ahead when the rhubarb is at its peak, frozen and saved for a June wedding. Ingredients:
1 quart rhubarb, cut into 1 inch pieces (about 2 dozen stalks) |
1 quart water |
3 cups sugar |
2 cups water |
6 large lemons, juice of |
1 cup pineapple juice |
1 quart ginger ale |
Directions:
1. Cut rhubarb into 1 pieces.
2. Place in a saucepan and barely cover with water.
3. Cook for 10-12 minutes until soft.
4. Drain through sieve w/cheesecloth.
5. There should be 3 quarts of juice.
6. (If you want to make ahead, this juice can be frozen in ziplock bags for up to 3 months).
7. Dissolve sugar in 2 cups water and cook 10+ minutes until a syrup is made.
8. Combine lemon, pineapple and rhubarb juices to syrup.
9. Pour 1 quart of punch into ice cube trays and freeze well (a couple of days).
10. Remove from trays and place in ziplock bags until serving time.
11. Pour punch over fruit cubes in the punch bowl.
12. Slowly add a quart of ginger ale.
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