A pretty-in-pink party punch that is both tangy and sweet and screams of spring. Perfect for Mother's Day celebrations.
Course Drinks
Cook Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 10people
Calories 196kcal
Author Aimee
Ingredients
for the simple syrup
2cupschopped rhubarb
1cupfrozen raspberries
1cupraw cane sugar
1juice of 1/2 lemon
for the punch
2cupsgin
1/2cupfresh lime juice
1quartsoda water
3cupsice
1limesliced for garnish
2stalksrhubarbsliced for garnish (optional)
Instructions
Place rhubarb and raspberries in a large pot. Pour in sugar and lemon juice. Top with 2 cups of water.
Bring to a boil, then simmer for about 15 minutes. Do not stir. Turn off heat and allow to infuse for an additional 20 minutes.
Strain the syrup through a fine mesh sieve lined with a clean tea towel, coffee filter or cheesecloth. Cool completely. Refrigerate until ready to use, up to 5 days.
To mix the punch, combine 2 cups raspberry-rhubarb syrup, gin, and fresh lime juice in a punch bowl or large pitcher. Pour in the soda water and tip in the ice. Add sliced lime and rhubarb and stir to combine.
Taste the punch and adjust to suit your liking. Tip in more rhubarb syrup if you like a sweeter punch. Serve well chilled.
Notes
Feel free to substitute strawberries for the raspberries or make the syrup with just rhubarb. It's your decision!