KCB 13.16: Raspberry and Rhubarb Punch
Raspberry and Rhubarb Punch
Raspberries, fresh rhubarb, and chilled water (optional) ginger combine wonderfully in this delicious party punch.
• PREPARATION & COOKING TIME: 30 minutes
• YIELD: About 6 cups (1/2 litres)
• YIELD: About 6 cups (1/2 litres)
• 500 g (17 1/2 ounces) fresh rhubarb stalks, chopped
• 3 cups (750 ml) water
• 3/4 cup (185 ml) caster sugar
• 200 g (7 ounces) raspberries (reserve a few for garnish)
• 1 tablespoon (20 ml) fresh lemon juice
• 1/2 teaspoon (2 ml) minced fresh ginger
• 1 cup (250 ml) dry ginger ale
• 1 1/2 cups (375 ml) lemonade
• ice cubes
• chilled water (optional)
• 3 cups (750 ml) water
• 3/4 cup (185 ml) caster sugar
• 200 g (7 ounces) raspberries (reserve a few for garnish)
• 1 tablespoon (20 ml) fresh lemon juice
• 1/2 teaspoon (2 ml) minced fresh ginger
• 1 cup (250 ml) dry ginger ale
• 1 1/2 cups (375 ml) lemonade
• ice cubes
• chilled water (optional)
1. Place the rhubarb, water, and sugar in a medium-sized saucepan. Cover with a lid and simmer over low heat until the rhubarb softens. Transfer into a bowl and refrigerate.
2. Puree the rhubarb in a blender or food processor. Strain it, and discard the pulp. Puree the raspberries with the lemon juice and combine with the rhubarb juice.
3. Just before serving, stir in the fresh ginger, ginger ale, lemonade, and ice cubes. For a thinner punch, add chilled water.
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