This pretty brunch drink is perfect for your Easter gathering.
Together, they make a pretty-in-pink punch thats alcoholic-free.
Not a fan of rhubarb?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Use strawberries or raspberries instead.
Its worth the extra step for how lovely they look floating in a punch bowl or clear pitcher.
This recipe makes some extra rhubarb syrup.
Credit:Caitlin Bensel; Food Styling: Torie Cox
It’s delicious drizzled over ice cream,pound cake, or used as a cocktail mixer.
Leftover Punch?
Freeze extra punch in ice cube trays to use later in a glass of lemonade or sparkling water.
Ingredients
1(52-oz.)
(This step makes an extra pretty presentation, and prevents the punch from getting watered down.
Simmer until rhubarb is completely broken down, about 10-15 minutes.
Let cool, strain, and chill until ready to use.
(it’s possible for you to make and chill the simple syrup overnight if desired).
Taste it for sweetness and add more syrup if desired.
Add garnishes:
Add the strawberry lemonade ice rings to the punch bowl, if using.
Garnish with strawberries, mint sprigs, and lemon slices.
Caitlin Bensel; Food Styling: Torie Cox
