Easter Brunch Punch
Rhubarb is used to produce a gorgeous pink homemade simple syrup for this Easter brunch punch recipe; store-bought strawberry lemonade balances the sweet-tart flavor of the rhubarb and creates a pretty-in-pink, non-alcoholic punch.
Ingredients
- 1 52-ounce bottle refrigerated strawberry lemonade
- 1 pound fresh or frozen rhubarb trimmed and cut into large chunks
- 1 cup granulated sugar
- 1 1-liter bottle club soda chilled
- Strawberries, mint sprigs, and lemon slices for garnish
Instructions
- Freeze about ⅓ to ½ of the strawberry lemonade in one large or several small Bundt pans the night before you want to serve the punch. This method keeps the punch from becoming too thin and creates an extra-beautiful presentation. If you would like not to, then reserve all of the strawberry lemonade for step 3 and serve the punch over ordinary ice in a bucket.
- In a medium saucepan, stir together the rhubarb, sugar, and two cups of water. Simmer for ten to fifteen minutes or until rhubarb is totally tender. When ready to use, let cool, drain, and refrigerate. If preferred, the simple syrup can be prepared and refrigerated overnight.
- Mix the remaining strawberry lemonade, club soda, and approximately half of the rhubarb simple syrup in a punch bowl right before serving. If you think it needs more syrup, just add to taste.
- Add the ice rings with strawberry lemonade to the punch bowl.
- Add lemon slices, strawberries, and mint sprigs as garnish.