Easter Brunch Punch
Celebrate spring with our refreshing non-alcoholic Easter Brunch Punch! Try this delightful drink today for joyful gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 8 cups (8 servings) 1x
- Category: Beverage
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 (52-oz.) bottle refrigerated strawberry lemonade
- 1 lb. fresh or frozen rhubarb
- 1 cup granulated sugar
- 1 liter club soda, chilled
- Garnishes: fresh strawberries, mint sprigs, lemon slices
Instructions
- Freeze one-third to half of the strawberry lemonade in a Bundt pan overnight.
- In a medium saucepan, combine chopped rhubarb with sugar and 2 cups of water. Simmer for 10-15 minutes until rhubarb breaks down into a syrup.
- Strain the mixture through a fine mesh sieve, cool it, and refrigerate.
- In a punch bowl, mix remaining strawberry lemonade with chilled club soda.
- Stir in half of the rhubarb syrup, adjusting sweetness as desired.
- Add frozen lemonade ice rings, garnish with fresh strawberries, mint sprigs, and lemon slices.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 120
- Sugar: 27g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg
Find it online: https://chopandcooktips.com/easter-brunch-punch/