Rhubarb Punch

6 cups rhubarb
3 cups water
1 orange
1 lemon
1/2 cup Sutton Mill Creek Hickory Syrup
1/4 cup white sugar
Ginger Ale

Cook rhubarb in a deep heavy saucepan and add water (almost enough to cover rhubarb). You may need a little more or little less.When rhubarb is tender, strain into another bowl. Pour juice back into saucepan. To each quart (1L) add juice of 1 orange and 1 lemon. Add Hickory Syrup and sugar to taste. Heat until warm and sugar is dissolved. Chill. When serving, add equal amount of ginger ale.

Strawberry Cooler

8 cups water
6 cups strawberries (hulled, cleaned and chopped)
2 tbsp. finely chopped orange peel and lemon peel
1/2 cup Sutton Mill Creek Hickory Syrup
4 cups Ginger Ale

Combine water, strawberries, orange and lemon peel and Hickory Syrup in a pot. Bring to a boil. Reduce heat and simmer for 1 hour. Strain through cheese cloths and refrigerate until chilled. When ready to serve, pour about 3 cups of Ginger Ale and slowly add strawberry liquid. Pour into glasses over ice and garnish with a slice of fresh fruit (strawberry, blueberry, banana, cherry, etc.) on a toothpick.

Hickory Ginger Ale

2 oz. Sutton Mill Creek Hickory Syrup

8 oz. ice-cold Sparkling water


Stir syrup with half the sparkling water until well dissolved. Add ice and the remaining sparkling water, mix gently and enjoy!