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Pink Rhubarb Punch
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8 cups chopped fresh or frozen rhubarb, thawed (about 2 pounds)
6 cups water
3-1/2 cups grapefruit juice
2-1/2 cups sugar
1/4 cup lemon juice
1 liter ginger ale, chilled
In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer,
uncovered, for 10-12 minutes or until rhubarb is very tender. Strain and discard
pulp. Return rhubarb juice to the saucepan; add the grapefruit juice, sugar and
lemon juice. Bring to a boil; cook and stir until sugar is dissolved. Cool
slightly. Cover and refrigerate until chilled. Just before serving, transfer to a
punch bowl and stir in ginger ale.
Yield: 3-1/2 quarts.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |