Slushy Rhubarb Punch

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READY IN: 5hrs 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the rhubarb and 4 cups water to boil.
  • Simmer, uncovered, 5-8 minutes, till rhubarb is soft.
  • Mash rhubarb and press through sieve to remove pulp.
  • Discard pulp.
  • To the rhubarb juice add the sugar, 3 cups water, orange juice and lemonade concentrates.
  • Freeze till solid, about 4 hours.
  • Thaw about 45 min-1 hour before serving.
  • Scraping slush off the top as it thaws, place equal amounts of slush and 7up in each glass.
  • Stir and serve.
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