Tart rhubarb stands up to the sharp taste of both fresh ginger and ginger ale in this bubbly mocktail. Make the raspberry-rhubarb syrup ahead, then pour in the ginger ale come party time.

Regina Ragone
Source: Better Homes and Gardens

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Brie Passano

Recipe Summary

hands-on:
20 mins
total:
2 hrs 40 mins including chilling
Servings:
14
Yield:
11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For rhubarb syrup: In a medium saucepan combine sugar, 1 cup water, the rhubarb slices, and ginger. Bring to boiling over medium-high, stirring to dissolve sugar. Reduce heat; cover. Simmer 10 minutes. Remove from heat; stir in raspberries. Let stand 10 minutes. Use a potato masher to mash mixture. Strain mixture through a fine-mesh sieve, pressing to remove all juices. Discard pulp. Add lemon juice to rhubarb syrup; cover. Chill 2 to 24 hours.

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  • In a pitcher stir together ginger ale and rhubarb syrup. Add lemon slices and additional raspberries. Serve over ice; use rhubarb stalks as swizzle sticks. Makes 14 servings.

Nutrition Facts

125 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 13mg; potassium 148mg; carbohydrates 32g; fiber 2g; sugar 29g; protein 1g; trans fatty acid 0g; vitamin a 43IU; vitamin c 15mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 7mcg; vitamin b12 0mcg; calcium 44mg; iron 1mg.
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