rhubarb punch slush

Ingredients

• Servings: 40
• 16 cups chopped rhubarb
• 12 cups water
• 3 cups white sugar
• 3/4 cup lemon juice
• 1 (6 ounce) can frozen orange juice concentrate
• 2 (2 liter) bottles lemon-lime soda (such as 7-up®)

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 8 hrs 40 mins


• 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.
• 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.
• 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.