Strawberry Rhubarb Punch
This delicious Strawberry Rhubarb Punch recipe made with pineapple juice and served with lemon lime soda, is the perfect summer drink! Spike it with some vodka or rum for a fantastic cocktail.
Servings: 32 cups with soda
Calories: 123kcal
Ingredients
- 10 cups chopped rhubarb fresh or frozen
- 8 cups water
- 1 cup granulated sugar*
- 4 cups pineapple juice
- 3 ounce box strawberry Jell-O
- 12 ounce can frozen strawberry lemonade concentrate**
- 4 liters lemon lime soda
Instructions
- Add the chopped rhubarb, sugar and water to a large pot. Bring it to a boil and cook for 5 minutes. Reduce the temperature to medium-low and cook an additional 10 minutes.
- While the rhubarb is on the lower temperature, carefully use a potato masher to break down the rhubarb to extract more of the juices.
- When all of the rhubarb is done, remove the pan from the heat. Place a mesh strainer over a large bowl and slowly pour the mixture through the metal strainer. Once the strainer is full, use a spatula to stir the rhubarb to help release all of the juice from the pulp. Discard the pulp.
- Repeat this process until all of the juice has been extracted from the rhubarb. While the rhubarb juice is still hot, stir in the strawberry Jell-O until it is dissolved.
- Stir in the strawberry lemonade concentrate until dissolved and mix in pineapple juice. Allow the mixture to cool to room temperature before storing in a sealed container in the refrigerator.
- Serve the strawberry rhubarb juice with equal parts lemon lime soda.
Notes
*Add additional sugar while the juice is still hot if you prefer a sweeter juice.
**You can substitute orange juice or lemonade concentrate
Store strawberry rhubarb juice refrigerated for up to 7 days or frozen up to one year. Do not mix with soda before storing.
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 31g | Protein: 1g | Sodium: 22mg | Fiber: 1g | Sugar: 27g