Raspberry-Rhubarb Collins Party Punch
User Reviews
5
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Cook Time
15 mins
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Total Time
15 mins
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Servings
10 people
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Calories
196 kcal
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Course
Drinks
Raspberry-Rhubarb Collins Party Punch
Description
The punch begins by simmering chopped rhubarb and frozen raspberries with raw cane sugar and lemon juice until softened and infused, then cooling and straining the mixture to create a syrup. This syrup combines the natural tartness of rhubarb and raspberries with a smooth sweetness from the sugar.
In the punch, this syrup is mixed with gin and freshly squeezed lime juice, then topped with soda water and ice for effervescence and chill. Garnishes of sliced lime and optional rhubarb stalks add fragrance and a fresh look.
This beverage suits social gatherings where a lightly alcoholic, fruit-forward punch is desired. Adjustments in syrup quantity allow for sweeter or more tart variations. Substituting strawberries for raspberries or omitting raspberries altogether lets you customize the flavor based on availability.
The syrup can be prepared ahead of time and refrigerated for up to five days, making assembly convenient for parties. Serving well chilled enhances the refreshing qualities of the punch.
Ingredients
for the simple syrup
- 2 cups rhubarb chopped
- 1 cup raspberries frozen
- 1 cup raw cane sugar
- 1 lemon juice of half
for the punch
- 2 cups gin
- 1/2 cup lime juice fresh
- 1 quart soda water
- 3 cups ice
- 1 lime sliced for garnish
- 2 talks rhubarb sliced for garnish (optional)
Instructions
- Place rhubarb and raspberries in a large pot. Pour in sugar and lemon juice. Top with 2 cups of water.
- Bring to a boil, then simmer for about 15 minutes. Do not stir. Turn off heat and allow to infuse for an additional 20 minutes.
- Strain the syrup through a fine mesh sieve lined with a clean tea towel, coffee filter or cheesecloth. Cool completely. Refrigerate until ready to use, up to 5 days.
- To mix the punch, combine 2 cups raspberry-rhubarb syrup, gin, and fresh lime juice in a punch bowl or large pitcher. Pour in the soda water and tip in the ice. Add sliced lime and rhubarb and stir to combine.
- Taste the punch and adjust to suit your liking. Tip in more rhubarb syrup if you like a sweeter punch. Serve well chilled.
Notes
- You can substitute strawberries for raspberries or make the syrup using only rhubarb depending on availability or preference.
- Prepare the syrup ahead and refrigerate for up to five days to streamline punch assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 24g | 8% |
| Sodium | 22mg | 1% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 12.6mg | 14% |
| Calcium | 41mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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