Ginger Rhubarb-Raspberry Punch

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.

Ginger Rhubarb-Raspberry Punch in tall glass pitcher with drinking cups
Photo: Brie Passano
Hands On Time:
20 mins
Total Time:
2 hrs 40 mins
11 cups


  • 1 cup sugar

  • 1 cup water

  • 3 cup 1/4-inch thick slices fresh rhubarb (11 oz.)

  • 1 2 inch piece fresh ginger, peeled and sliced (1/4 cup)

  • 1 6 ounce container fresh raspberries

  • ¼ cup fresh lemon juice

  • 1 2 liter bottle ginger ale, chilled

  • Lemon slices and fresh raspberries

  • Rhubarb stalks, trimmed


  1. 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.

  2. 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 (per serving)

125 Calories
32g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 125
% Daily Value *
Sodium 13mg 1%
Total Carbohydrate 32g 12%
Total Sugars 29g
Protein 1g
Vitamin C 14.8mg 74%
Calcium 44mg 3%
Iron 0.5mg 3%
Potassium 148mg 3%
Folate, total 6.9mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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