Rhubarb Punch


Preparation time: 5 minutes

Cooking time: 0 minutes

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Serves: 18 people

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  1. In a large punch bowl, combine the lemon juice and sugar, stirring until the sugar has dissolved, then stir in the gin, camomile tea and rhubarb.
  2. Cover the bowl and let it sit for 2 hours or overnight in the fridge.
  3. When you’re ready to serve, put a bag of ice in the punch bowl and
    pour in the pink lemonade and sparkling rosé.
  4. Stir gently for a few seconds and garnish with the strawberries.

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