Pink Rhubarb Lavender Lemonade Punch
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A rosy punch bowl for bridal showers, baby showers and garden parties. A quick rhubarb syrup meets pink lavender lemonade and a splash of bubbles. Sparkling wine is optional for the adults.
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Why this pairing works
Rhubarb adds a tart, almost berry-like flavor and a pretty blush color. Lavender sweetens it gently, and pink lemonade makes the whole bowl taste bright and party-ready.
Serves 10 to 12 Prep 15 min + chilling Cook 10 min
Ingredients
- 3 cups rhubarb, chopped, stalks only
- 1/2 cup Lavender Simple Syrup (Classic), or 1/2 cup Lavender Sugar
- 1/2 cup water, for the syrup
- 1 pouch Lavender Pink Lemonade Gourmet Mix, prepared per package directions and chilled
- 2 cups sparkling water, chilled
- 1 cup strawberries, sliced
- 12 Lavender Cocktail Picks, for garnish
- 1 bottle prosecco or sparkling wine, optional, adults 21+
Directions
- Simmer the rhubarb, simple syrup (or Lavender Sugar) and water in a small saucepan for 10 minutes, until the rhubarb falls apart.
- Strain through a fine sieve, pressing gently. Chill the pink syrup until cold.
- Stir the rhubarb syrup into the prepared pink lemonade in a punch bowl or pitcher.
- Just before serving, gently pour in the sparkling water and add the strawberries.
- Serve over ice with a lavender pick in each glass. For adults 21+, top a glass with a splash of prosecco.
Serve it with: Lavender Strawberry Lemonade Gourmet Mix
How do you make rhubarb syrup?
Simmer chopped rhubarb with equal parts sweetener and water until it collapses, about 10 minutes, then strain. Red stalks give the pinkest color; green stalks taste the same but make a paler syrup. The leftover pulp is great stirred into yogurt or oatmeal.
When is rhubarb in season?
In Michigan, rhubarb is usually ready from late April or May into June. Look for firm, crisp stalks. Use only the stalks; the leaves are not safe to eat. Chopped rhubarb freezes well for up to a year, so you can make this punch any time.
How much punch do you need for a shower?
Plan on about 2 cups per guest for a two-hour party. This bowl serves 10 to 12 cups as part of a party spread; make a second batch of lemonade and syrup for a larger crowd and top up the bowl as it goes down.
Make it your own
- Freeze strawberry slices in ice cubes to keep the punch cold without watering it down.
- Try it with Lavender Strawberry Lemonade Mix for an even pinker bowl.
- Add a few sprigs of fresh mint or thin lemon wheels.
- Serve at a lemonade bar with other flavors.
Frequently asked questions
Can I use frozen rhubarb?
Yes. Add it to the pan still frozen and simmer a few minutes longer.
Can I make the punch ahead?
Mix the rhubarb syrup and lemonade up to a day ahead. Add the sparkling water and fruit right before serving.
Is it kid-friendly?
Yes, without the optional prosecco. Set the bubbly to the side for adults 21 and over.
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