Ginger Rhubarb Punch
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Recipe based on 1 ratings.
This recipe makes 12 1/2 cup (125 mL) servings
Nutritional Info |
|
|---|---|
| Per 1/2 cup (125 mL) : about | - |
| cal | 71 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 18 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 5 mg |
| potassium | 55 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 1 |
| vit C | 5 |
| folate | 1 |
- Preparation time: 10 minutes
- Cook time : 10 minutes Chill: 1 hour
- Total time : PT20M
- Portion size: 6 cups (1.5 L)
Pretty, pink and slightly spicy, this lovely nonalcoholic punch is perfect for showers and other events.
Ingredients
- 1 cup 1cupsliced gingerroot
- 4 cups 4cupsfrozen chopped pink rhubarb
- 3/4 cup 3/4cupgranulated sugar
- 2 cups 2cupsginger ale
- 1/4 cup 1/4cuplemon juice
- 3 cups 3cupsice cubes
Preparation
In large saucepan, cover and bring ginger and 4 cups (1 L) water to boil. Add rhubarb and sugar; reduce heat and simmer until sugar is dissolved, about 10 minutes. Strain into large bowl or pitcher; let cool completely. Cover and refrigerate for 1 hour.
Stir in ginger ale and lemon juice. Stir in ice cubes.
Source : Canadian Living Magazine: June 2010
