Watermelon Rum Punch
Ponche de Sandia y RonSummer picnics or backyard fiestas require something special to drink, like this watermelon punch, which is served right from the hollowed-out watermelon. You can offer sparkling water, to those who want to add a splash to the punch just before drinking. Put a bucket of ice next to the punch for self-service.
Ingrediënten
Makes about 12 to 16 servings
- ½ cup Simple Syrup
- 1 large watermelon
- 2 cups pineapple juice
- 1 cup fresh orange juice
- ½ cup fresh lime juice
- 1½ cups rum or more, if you like
Instructies
- Prepare the simple syrup and reserve amount needed.
- Store the rest in the refrigerator.
- Cut off the top third of the watermelon lengthwise.
- Scoop out all of the melon flesh, in chunks, from both pieces.
- Remove the seeds and discard the seeds and the top third of the shell.
- Put the melon flesh in a food processor or blender and purée until smooth.
- With a large knife, cut off a thin strip of the larger hollow shell bottom so that shell will sit flat.
- Then, with a sharp knife, make short zig-zag cuts around the top edge of the shell to make an attractive rim.
- Reserve.
- Pour the watermelon purée into a large glass container.
- Add the pineapple juice, orange juice, lime juice, rum, and syrup.
- Mix well, cover, and refrigerate until cold.
- Refrigerate the carved shell, too, if you have refrigerator space.
- Shortly before serving, pour the punch into the carved watermelon shell.
Notes / Tips / Wine Advice:
Serve in punch glasses.
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