Michigan Punch

rhubarb strawberry apple punch

Who else loves Hawaiian Punch? We drank gallons of it, way back in the 70s & it’s still very popular today. Hawaii is great, but Michigan is still my home & I thought if Hawaii has a punch named after it, Michigan deserves one too! I wanted to create a punch full of Michigan flavor with all Michigan ingredients. While I considered Pasty Punch, I quickly decided against that one. Rhubarb is in season now & strawberry/rhubarb jam is a must have in any Michigan pantry. Now that you know how that tangled mess of ideas makes it’s way from my brain to the kitchen, let’s move along to the recipe.

 

Ingredients:

  • 1 cup rhubarb, diced
  • 1 cup strawberries, sliced
  • 2 Michigan apples
  • 1 cup Michigan sugar
  • a few leaves lemon balm or lemon verbena, fresh or dried
  • 1 cup water
  • 1 liter carbonated water (cold)
  • Michigan made rum (optional)

* A note about the apples. I have a juice machine, so I just used the apple juice. I tried cutting the apples into chunks & cooking with the fruit, but it didn’t work as well. If you don’t have a juice machine, try cooking the apples separately and pressing them through a strainer. The end result may have some”applesauce” in it, but not enough that I think you will notice.

Directions:

In medium saucepan, stir fruit with sugar. Let sit about half an hour to draw out the juice.

Add 1 cup water and lemon balm.

rhubarb strawberry cook

Bring to a boil. Reduce heat to medium-low and cook 5 minutes to dissolve sugar.

Cool to room temperature.

rhubarb juice strain

Strain juice into Pyrex measuring cup. I ended up with about 3 cups.

Toss the mushed fruit to the chickens. They love it.

Fill juice pitcher about half-way with ice. I used one tray of ice cubes. That’s all my freezer can hold at the moment, what with all the deer, chicken and freezer pickles in there.

Pour in the fruit/sugar juice. Slowly pour in carbonated water.

You could also store the fruit juice in a Mason jar, then mix in the ice and carbonated water when you get to the beach.

I added New Holland Rum to mine, but that’s totally optional.

You could make a huge batch of this punch, fill a cooler, and have a picnic at any one of Michigan’s state parks, lakes & beaches.  

Strawberry Rhubarb Michigan Punch
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Ingredients
  1. 1 cup rhubarb, diced
  2. 1 cup strawberries, sliced
  3. 2 apples
  4. 1 cup Michigan sugar
  5. a few leaves lemon balm or lemon verbena, fresh or dried
  6. 1 cup water
  7. 1 liter carbonated water (cold)
  8. Michigan made rum (optional)
Instructions
  1. In medium saucepan, stir fruit with sugar. Let sit about half an hour to draw out the juice.
  2. Add 1 cup water and lemon balm.
  3. Bring to a boil. Reduce heat to medium-low and cook 5 minutes to dissolve sugar.
  4. Cool to room temperature.
  5. Strain juice into Pyrex measuring cup. I ended up with about 3 cups.
  6. Toss the mushed fruit to the chickens. They love it.
  7. Fill juice pitcher about half-way with ice. I used one tray of ice cubes. That's all my freezer can hold at the moment, what with all the deer, chicken and freezer pickles in there.
  8. Pour in the fruit/sugar juice. Slowly pour in carbonated water.
  9. I added New Holland rum to mine, but that's totally optional.
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Posted in Gluten Free Recipes, Uncategorized and tagged , , .