Name: Rhubarb and Elderflower Punch
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 serving(s)
Ingredients: 6 cups (1.5 litre) water; 4 cups (520 g) fresh or thawed frozen rhubarb, cubed; 1 cup (210 g) sugar; 1/2 tsp salt; 4 cups (1 litre) ice cubes (see note); 1 cup (250 ml) elderflower liqueur (see note); 1 cup (250 ml) gin (see note); 1/2 cup (125 ml) lemon juice; 1 lemon, sliced into thin rounds; 1 rhubarb stalk, sliced into ribbons with a vegetable peeler (optional)

Note from Ricardo

Add edible flower petals to ice cubes to decorate your cocktails and mocktails. To do so, fill an ice cube tray halfway with water. Freeze until the water is starting to set, about 1 hour. Top with a few petals or small flowers and cover with more water. Freeze until completely set.

Try a non-alcoholic version of this punch by replacing the elderflower liqueur with 3/4 cup (180 ml) elderflower syrup and the gin with an alcohol-free option.

The reserved rhubarb pulp can be used to top yogurt or to add to muffin batter.

Rhubarb and Elderflower Punch

Categories

Ingredients

Rhubarb Syrup

Punch

Preparation

Rhubarb Syrup

Punch

Note from Ricardo

Personal Note

To help you with this recipe

Glass measuring cup 500 ml