Sweet and refreshing on a hot day, this frozen cocktail is a variation of Cooperstown Wine and Spirit’s Bourbon Slush on page 47 of Home Plate: The Culinary Road Trip of Cooperstown. Due to varying colors of rhubarb this recipe may be green instead of pink, making it a Frozen Swamp. Omit the gin and it’s perfect for a children’s party.
- 6 cups chopped rhubarb, with enough water to just cover
- 2 cups sugar (to taste)
- 1 six-ounce can of frozen concentrated orange juice, thawed
- 1 six-ounce can of frozen concentrated lemonade, thawed
- 1 cup gin (optional)
- 2 cups water
- Sprite, tonic water, or club soda
Place rhubarb in a large saucepan. Add enough water to barely cover. Bring to a boil over medium-high heat, and cook until tender. Puree.