- 2 cups mango peach juice (or similar 100% juice)
- 1 cup sliced fresh or frozen rhubarb
- 1/4 - 1/2 cup superfine sugar, to taste
- 2 tsp. freshly grated ginger
- 2 cups ginger ale
- - ice
In a blender, purée mango peach juice, rhubarb, sugar and ginger; refrigerate in a covered pitcher until ready to serve. Stir in ginger ale. Pour into 4 ice-filled glasses.
Note: 2-3 oz. of Pinot Grigio or Riesling wine can be added to each glass, if desired.