Rhubarb Punch Slush

I always have this in my freezer for when guests pop by. Easy to use in a punch, or just take out what you need by the glass. You can also add vodka, gin or rum; add 1 to 2 cups per bowl of punch and subtract an equal amount of the soda.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 119 Calories

Ingredients

• 3 cups white sugar
• 12 cups water
• ¾ cup lemon juice
• 1 (6 ounce) can frozen orange juice concentrate
• 16 cups chopped rhubarb
• 2 (2 liter) bottles lemon-lime soda (such as 7-Up®)

Recipe Instructions

Step 1

Mix rhubarb with water in a large pot and bring to a boil; lower heat to medium-low and simmer until rhubarb becomes mushy, 10 to 15 minutes. Strain juice into a large freezer-proof container. Discard pulp.

Step 2

Stir sugar, lemon juice, and orange juice concentrate into the rhubarb juice, dissolving sugar, and place in freezer overnight. Stir mixture the next day, then stir every 2 to 3 hours until slushy. If left in freezer unstirred, the punch base will freeze hard; to thaw, microwave, 1 cup at a time, until slushy, 30 seconds to 1 minute.

Step 3

Mix slushy punch base with lemon-lime soda in a large punch bowl until combined. To serve in individual glasses, mix half punch base with half lemon-lime soda in a large glass.