Pink Lady Punch
22 Oct 2010
|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)|
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.
Pink Lady Punch Recipe