Watermelon Punch Recipes

SUMMERTIME WATERMELON PUNCH FOR A CROWD

Steps:

• Process watermelon in batches in a food processor until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour juice into a large pitcher or punch bowl. Stir in juice concentrate and lemon juice. Refrigerate until chilled., Stir in wine and ginger ale before serving. Serve over ice with additional watermelon.

WATERMELON COSMO PUNCH

Steps:

• Pour the vodka, watermelon puree, lime juice and Simple Syrup into a pitcher. Add to a punch bowl or a hollowed-out watermelon. Serve in punch glasses over ice and garnished with mint.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator for up to 1 month.

WATERMELON PUNCH AND BOWL

Steps:

• Cut top third off watermelon; trim bottomjust enough to make a flat surface. Scoopout flesh.
• Working in batches, pureewatermelon in a food processor. Strainthrough a fine sieve; discard solids.(You should have about 9 cups juice.)Cover rind with plastic wrap. Refrigeratejuice and rind until chilled, about1 hour. Combine juice with seltzer; transfer to rind.

WATERMELON MINT PUNCH

Steps:

• Place watermelon, mango, wine, ice cubes, rum, agave nectar, lemon juice, and mint syrup into a blender; puree until punch is smooth and frothy.
• Strain punch into a pitcher. Refrigerate at least 1 hour.

WATERMELON PUNCH

Steps:

• Place watermelon, vermouth, and sugar in a blender; process until watermelon has been liquefied, about 10 seconds. Add ice; process 3 seconds more. Garnish with pansies, and serve in chilled glasses.

WATERMELON AND RASPBERRY PUNCH

Steps:

• Puree raspberries and mint leaves in a blender until smooth. Strain into a serving pitcher. Puree the cubed watermelon until smooth, and strain the juice into the serving pitcher. Stir in the margarita mix, coconut rum, and ice cubes. Garnish each glass with mint sprigs.

WATERMELON PUNCH KEG

Steps:

• Cut a thin slice from the bottom of the watermelon rind (but not into the flesh) so the watermelon will sit upright. With a sharp knife, carve out a circle in the top of the watermelon to make a lid, as you would when carving a jack-o'-lantern.
• To prepare with an immersion blender: Set the watermelon in the sink (to avoid splashes). Remove the lid and insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Pour the pureed juice out of the watermelon; you should have between 6 and 7 cups.
• To prepare with a drill: Fasten one beater from an electric hand mixer to the tip of a drill and tighten the chuck. Set the watermelon in the sink (to avoid splashes) and push the beater into the flesh. Gently push and move the beater down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the beater to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Pour the pureed juice out of the watermelon, and strain, discarding any pulp and seeds; you should have between 6 and 7 cups of strained juice.
• Insert a tap in the empty watermelon according to the package directions. Pour the watermelon juice, wine and vodka into the watermelon and top with the lid. Refrigerate until the watermelon and punch inside are well chilled, at least 2 hours.