Easter Brunch Punch

This springtime strawberry-rhubarb punch transforms ordinary lemonade into a showstopping beverage perfect for Easter celebrations. The vibrant pink hue and fresh garnishes create a festive centerpiece that guests will remember long after the gathering ends.

I first served this punch at my daughter's spring garden party, and it quickly became our signature brunch drink. The combination of tart rhubarb with sweet strawberry lemonade creates the perfect balance that keeps everyone coming back for refills.

Ingredients

• Refrigerated strawberry lemonade offers convenience without sacrificing flavor make sure to select a quality brand like Simply Lemonade for best results
• Fresh or frozen rhubarb provides that distinctive tartness choose bright red stalks if using fresh for the prettiest color
• Granulated sugar balances the natural tartness regular white sugar works perfectly here
• Club soda adds effervescence select a brand without added sodium for the cleanest taste
• Garnishes strawberries mint and lemon slices create a beautiful presentation look for bright red berries fresh mint leaves and organic lemons

Step-by-Step Instructions

Prepare Ice Ring

This optional step elevates the presentation while keeping your punch perfectly chilled. Pour about one third to one half of your strawberry lemonade into a Bundt pan or several mini Bundt pans. Freeze overnight so these decorative ice rings are ready when you need them. The rings slowly melt into the punch without diluting the flavors like regular ice would.

Create Rhubarb Syrup

Combine your chopped rhubarb with sugar and water in a medium saucepan. Simmer the mixture for 10-15 minutes until the rhubarb completely breaks down and creates a vibrant pink syrup. Allow this mixture to cool completely before straining out the solids. Chill this syrup until you're ready to assemble your punch. This step can be done a day ahead to save time on serving day.

Assemble The Punch

Just before your guests arrive combine the remaining strawberry lemonade with chilled club soda in a large punch bowl. Add about half the rhubarb syrup and stir gently to blend all flavors without losing carbonation. Taste the mixture and adjust sweetness by adding more syrup if desired. The beauty of this recipe is how easily you can customize to your preference.

Add Final Touches

Float your prepared strawberry lemonade ice rings in the punch bowl. Scatter fresh strawberries throughout the punch and around the bowl's edge. Arrange lemon slices and fresh mint sprigs across the surface for a beautiful presentation that hints at the flavors inside. The vibrant colors create an Instagram worthy display that will impress your guests.

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This punch reminds me of my grandmother's garden where rhubarb grew abundantly along the fence line. She taught me that rhubarb's tartness is nature's perfect balance to sweet spring strawberries. Every time I serve this punch, I feel like I'm sharing a piece of that cherished garden with my guests.

Make Ahead Options

The beauty of this punch recipe lies in its ability to be partially prepared in advance. The rhubarb syrup can be made up to three days ahead and stored in an airtight container in the refrigerator. The decorative ice rings should be frozen overnight for best results. On serving day, the final assembly takes just minutes, allowing you to focus on other aspects of your gathering without sacrificing a beautiful presentation.

Serving Suggestions

This punch pairs beautifully with classic Easter or spring brunch dishes. Serve alongside egg casseroles, fresh fruit platters, and pastries for a complete spread. For a cohesive theme, consider serving strawberry themed desserts like shortcake or tartlets to complement the punch flavors. Use clear glass cups to showcase the beautiful color, and provide long spoons so guests can scoop up the fresh fruit garnishes.

Variations To Try

The versatility of this punch makes it perfect for customization. For a more subtle rhubarb flavor, decrease the amount of syrup. To create an adults only version, add vodka, gin, or prosecco just before serving. You can also experiment with different fruit combinations like substituting raspberry lemonade or adding fresh blackberries to the garnish mix. For extra elegance, freeze edible flowers in your ice rings for a stunning visual effect.

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Recipe Q&A

→ Can I make this punch ahead of time?

You can prepare components ahead of time, but combine ingredients just before serving. Make the rhubarb syrup and freeze the ice ring a day in advance, then mix with lemonade and club soda when guests arrive to maintain carbonation.

→ What can I substitute for rhubarb if it's not in season?

If rhubarb isn't available, try making a simple syrup with raspberries or cranberries for a similar tartness. You could also use store-bought grenadine or a raspberry syrup as a quicker alternative.

→ How can I make an alcoholic version of this punch?

This punch becomes an excellent cocktail base with the addition of vodka, gin, or prosecco. For a sparkling version, replace some of the club soda with champagne or sparkling wine. Start with about 1-2 cups of alcohol for the full batch.

→ Can I use frozen strawberries for garnish?

Fresh strawberries work best for garnish as they're more visually appealing. However, frozen strawberries can be used as functional ice cubes that will add flavor as they thaw without diluting the punch.

→ What's the best way to strain the rhubarb syrup?

Use a fine-mesh strainer lined with cheesecloth for the clearest syrup. Press gently on the solids to extract maximum flavor, but don't force pulp through which would make the syrup cloudy.

→ How long will leftover punch keep in the refrigerator?

The carbonation will diminish quickly, but flavor-wise, leftover punch can be refrigerated for up to 3 days. Consider storing any unused rhubarb syrup separately - it will keep for up to 2 weeks refrigerated in an airtight container.