Watermelon Rum Punch Recipe 445

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.

5-INGREDIENT WATERMELON RUM PUNCH RECIPE

Steps:

• Set the flat side of a watermelon on a cutting board. Jiggle the melon to see if it will stay level. If not, slice a thin layer of rind off the bottom to make a flat surface. Then cut a large oval opening in the top of the watermelon.
• Use a large metal spoon to scoop the flesh out of the watermelon, creating a punch bowl. Set the fruit chunks in a large bowl to collect the juices.
• Working in two batches, place half the watermelon flesh into the blender. Add half of the rum, juices and sugar. Puree until smooth. Pour the punch into the watermelon bowl and repeat with the remaining ingredients.
• Chill the punch until ready to serve. (Depending on the size of watermelon you may have extra in the blender pitcher for refilling the punch bowl.)

WATERMELON RUM PUNCH

Steps:

• Combine all your ingredients and serve chill for an hour (or use chilled watermelon).
• Give the punch a good stir before serving.

WATERMELON RUM PUNCH

Steps:

• Puree watermelon in a food processor or blender.
• Place watermelon puree in a large pitcher.
• Add mango and pineapple juice.
• Add lime juice and bitters.
• Stir well.
• Add rum and stir again.
• Place in refrigerator until ready to serve
• Garnish with fruit slices such as lemon or lime.
• Serve with seltzer to lighten the drink.

WATERMELON RUM COCKTAIL

Steps:

• Puree the watermelon in a blender until very smooth. Pour into a cocktail shaker filled with ice and add the rum, liqueur and lime juice. Shake vigorously and strain into 2 ice-filled cocktail glasses. Garnish each with a lime round if using.
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WATERMELON RUM PUNCH

Steps:

• In blender, puree watermelon until smooth. Pour through fine-mesh strainer into large pitcher; discard solids. Stir in rum, orange juice and lime juice. Refrigerate until ready to serve.
• To serve, add ginger beer. Serve on the rocks with watermelon wedges.

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 RUM FREEZE

Steps:

• Slightly blend watermelon on low in a blender (it's ok if there are small chunks).
• In a very large bowl, add all ingredients and stir.
• Pour into 2 gallon sized zip lock bags.
• Clean out the blender and set it on a flat surface, such as a counter. Put one of the gallon bags on the inside and pour in mix until 1/2 to 3/4 full, then remove bag and close tightly. Repeat with the other bag.
• Put bags in the freezer for 12-24 hours.
• Spoon into glasses and garnish with watermelon balls and mint.

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.