Good-Luck Punch is a charming vintage beverage recipe straight from the April 1949 edition of Farm Journal. This refreshing and visually beautiful punch features tangy rhubarb as the base, cooked down and combined with a light lemon and pineapple citrus blend. A homemade sugar syrup balances the tartness perfectly. Finished with effervescent ginger ale, floating lemon slices, and floral touches like rosebuds or freesias, this punch is both elegant and nostalgic. Ideal for garden parties, showers, or any celebratory gathering, it serves up a full gallon of retro refreshment with timeless flair.
Ingredients
- 1 quart rhubarb (about 2 dozen stalks, cut into 1-inch pieces)
- water (enough to cover rhubarb)
- 3 cups sugar
- 2 cups water (for syrup)
- 6 lemons (juice of)
- 1 cup pineapple juice
- 1 quart ginger ale (add just before serving)
Optional Garnishes:
- lemon slices
- rosebuds ( or freesias, for floating in punch bowl)
- ice (1 large chunk for punch bowl)
Instructions
Step 1: Prepare the Rhubarb Juice
- Cut 1 quart of rhubarb (about 2 dozen stalks) into 1-inch pieces.
- Add enough water to cover.
- Cook until soft, about 10 minutes.
- Drain through cheesecloth or a sugar sack.
- Measure to ensure you have 3 quarts of juice.
Step 2: Make the Syrup
- In a saucepan, dissolve 3 cups sugar in 2 cups water.
- Cook for 10 minutes to create a syrup.
Step 3: Combine Juices
- Add the juice of 6 lemons and 1 cup pineapple juice to the rhubarb juice.
- Stir in the sugar syrup.
Step 4: Assemble the Punch
- Pour the juice mixture over a large chunk of ice in a punch bowl.
- Just before serving, add 1 quart of ginger ale.
- Float lemon slices with rosebuds or freesias for garnish.
Tips
- Substitute club soda for ginger ale for a less sweet version.
- Add sliced strawberries or raspberries for extra flavor and color.
- For an adult twist, mix in sparkling wine instead of ginger ale.
- Freeze edible flowers in ice cubes for a charming presentation.
- Use frozen rhubarb if fresh is unavailable—just adjust cooking time slightly.
Transcription of the Original Recipe
Read or copy the transcription
Good Luck Punch Cut in inch pieces--- 1 qt. rhubarb (about 2 dozen stalks) Add water to cover. Cook until soft, about 10 minutes. Strain through cheese cloth bag or sugar sack. Measure - should be 3 quarts juice. Dissolve 3 cups sugar in 2 cups water. Cook 10 minutes to make a syrup. Add juice of 6 lemons, 1 cup pineapple juice and the rhubarb juice. Pour over chunk of ice in punch bowl, Add just before serving--1 quart ginger ale. Float lemon slices with rosebuds or freesia. Makes 1 gallon punch. Serves 24. From: Farm Journal June 1949 - page 114
From Transcription to Instructions
We love that the original directions are short and to the point, so in the instructions we simply broke that quick note into clear steps, cook the rhubarb until soft, strain and check you’ve got about 3 quarts of juice, make the sugar syrup, then combine. The original left the serving detail terse, so our instructions call out when to pour the juice over the big ice chunk and remind you to add the ginger ale just before serving and float lemon slices and rosebuds for a pretty finish.
Nutrition
Calories: 110kcalCarbohydrates: 29gProtein: 0.3gSodium: 8mgPotassium: 80mgFiber: 0.5gSugar: 27gVitamin A: 40IUVitamin C: 12mgCalcium: 25mgIron: 0.2mg
