here is another great punch with interesting ingredients. It may be a repeat as I recall that my friend used this recipe at her sons wedding last summer! Oh well it is a good one and will go into the archive folder after today. Enjoy!
1 pound rhubarb washed trimmed and cut into 1/2 inch pieces.
2 cups sugar
4 cups water
2 cups strawberries
2 tbs lemon juice
1 -28- ounce bottle carbonated water
red food coloring
make strawberry ice ring one day in advance*
combine rhubarb sugar and water in large saucepan, heat slowly,stirring constantly, to boiling, cover, remove from heat then simmer for 20 minutes or until rhubarb is tender. Allow to cool. Using cheescloth, pour rhubarb mixture into cheesecloth covered bowl, and drain until you obtain about 3-4 cups of rhubarb syrup. the syrup adds POW to the punch, you can save the fruit for another day.
*make ice ring with whole strawberries toss with lemon juice arrange in ice mold, fill 1/2 way with water colored with red food coloring, freeze, then add more water to top of mold.
Next day dip bottom of ice water in water water bath to release from mold carefully put in punch bowl, add rhubarb syrup and carbonated water.
YIELDS 18 servings
1 pound rhubarb washed trimmed and cut into 1/2 inch pieces.
2 cups sugar
4 cups water
2 cups strawberries
2 tbs lemon juice
1 -28- ounce bottle carbonated water
make strawberry ice ring one day in advance*
combine rhubarb sugar and water in large saucepan, heat slowly,stirring constantly, to boiling, cover, remove from heat then simmer for 20 minutes or until rhubarb is tender. Allow to cool. Using cheescloth, pour rhubarb mixture into cheesecloth covered bowl, and drain until you obtain about 3-4 cups of rhubarb syrup. the syrup adds POW to the punch, you can save the fruit for another day.
*make ice ring with whole strawberries toss with lemon juice arrange in ice mold, fill 1/2 way with water colored with red food coloring, freeze, then add more water to top of mold.
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| Ming makes cupcakes |
YIELDS 18 servings
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