Ginger Rhubarb-Raspberry Punch
Ingredients
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1 cup sugar
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1 cup water
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3 cup 1/4-inch thick slices fresh rhubarb (11 oz.)
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1 2 inch piece fresh ginger, peeled and sliced (1/4 cup)
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1 6 ounce container fresh raspberries
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¼ cup fresh lemon juice
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1 2 liter bottle ginger ale, chilled
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Lemon slices and fresh raspberries
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Rhubarb stalks, trimmed
Directions
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For rhubarb syrup: In a medium saucepan combine sugar, 1 cup water, the rhubarb slices, and ginger. Bring to boiling over medium-high, stirring to dissolve sugar. Reduce heat; cover. Simmer 10 minutes. Remove from heat; stir in raspberries. Let stand 10 minutes. Use a potato masher to mash mixture. Strain mixture through a fine-mesh sieve, pressing to remove all juices. Discard pulp. Add lemon juice to rhubarb syrup; cover. Chill 2 to 24 hours.
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In a pitcher stir together ginger ale and rhubarb syrup. Add lemon slices and additional raspberries. Serve over ice; use rhubarb stalks as swizzle sticks. Makes 14 servings.
Nutrition Facts (per serving)
| 125 | Calories |
| 32g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 14 | |
| Calories 125 | |
| % Daily Value * | |
| Sodium 13mg | 1% |
| Total Carbohydrate 32g | 12% |
| Total Sugars 29g | |
| Protein 1g | 2% |
| Vitamin C 14.8mg | 16% |
| Calcium 44mg | 3% |
| Iron 0.5mg | 3% |
| Potassium 148mg | 3% |
| Folate, total 6.9mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.