Easter Brunch Punch

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This pretty punch is perfect for your Easter gathering.

Elizabeth Brownfield

Published on March 4, 2023

Southern Living Easter Brunch Punch in punch bowl — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Active Time:

10 mins

Total Time:

2 hrs 20 mins

Servings:

12 to 15

Rhubarb is one of the earliest and most vibrant gems at spring farmers' markets, and its season perfectly coincides with the Easter holiday.

In this Easter punch recipe, rhubarb is used to make a beautiful pink homemade simple syrup; the sweet-tart flavor of the rhubarb is complemented by store-bought strawberry lemonade. Together, they make a pretty-in-pink punch that’s alcoholic-free.

If you want to make a boozy version, just top it off with some sparkling rosé, vodka, or gin. Not a fan of rhubarb? Use strawberries or raspberries instead.

The night before your Easter gathering, freeze some of the strawberry lemonade in mini Bundt pans to make fancy oversized ice cubes, or a standard Bundt pan to make a big ice ring. It’s worth the extra step for how lovely they look floating in a punch bowl or clear pitcher.

Finish this sparkling pastel mocktail with garnishes of whole strawberries, lemon wheels, and sprigs of mint, which look bright and fresh against the pale pink punch.

This recipe makes some extra rhubarb syrup. It's delicious drizzled over ice cream, pound cake , or used as a cocktail mixer.

Leftover Punch?

Freeze extra punch in ice cube trays to use later in a glass of lemonade or sparkling water.

Ingredients

1 ( 52-oz. ) bottle refrigerated strawberry lemonade , such as Simply Lemonade brand
1 lb. fresh or frozen rhubarb , trimmed and cut into large chunks
1 cup granulated sugar
1 ( 1-liter ) bottle club soda , chilled
Garnishes: strawberries, mint sprigs, and lemon slices

Directions

Prepare ice ring (optional):

The night before you plan to serve the punch, freeze roughly a 1/3 to 1/2 of the strawberry lemonade in one standard or a few mini Bundt pans. (This step makes an extra pretty presentation, and prevents the punch from getting watered down. But if you’d rather skip it, just save all of the strawberry lemonade for step 3, and serve the punch with a bucket of regular ice).
Make rhubarb syrup:

Stir together the rhubarb, sugar, and 2 cups of water in a medium saucepan. Simmer until rhubarb is completely broken down, about 10-15 minutes. Let cool, strain, and chill until ready to use. (You can make and chill the simple syrup overnight if desired).
Make punch:

Just before serving, combine the remaining strawberry lemonade, club soda, and about half of the rhubarb simple syrup in a punch bowl. Taste it for sweetness and add more syrup if desired.
Add garnishes:

Add the strawberry lemonade ice rings to the punch bowl, if using. Garnish with strawberries, mint sprigs, and lemon slices.

Caitlin Bensel; Food Styling: Torie Cox