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Pink Lady Punch

Barbecue.Master's picture
Ingredients
  Fresh rhubarb 2 Pound, cut up
  Water 2 1⁄2 Cup (40 tbs)
  Sugar 1 Cup (16 tbs)
  Unsweetened pineapple juice 2 Cup (32 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Ginger ale 28 Ounce, chilled (1 bottle)
Directions

Rinse rhubarb and drain.
Cook uncovered in water till soft, about 10 minutes.
Sieve mixture, reserving 3 3/4 cups juice; chill.
Stir in sugar, pineapple and lemon juices; add ginger ale.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Beverage
Method: 
Chilling
Ingredient: 
Pineapple

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