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Baby Shower Punch

 Baby Shower Punch
The grapefruit flavor really shines in this pretty punch. I serve it at family gatherings throughout the year. —Dianne Sears, Prince George, British Columbia
14 ServingsPrep/Total Time: 20 min.


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 201 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 51 g carbohydrate, 1 g fiber, 1 g protein.