Watermelon Punch Recipe
A refreshing summer party punch combines fresh watermelon juice with raspberry lemonade, served creatively in a hollowed-out watermelon.
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Instructions
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Start boiling 1 cup of water with sugar in a saucepan, stirring until dissolved to make a syrup.
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Add raspberries, mash them, simmer for 10 minutes, then cool completely.
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Strain the raspberry syrup through a fine-mesh strainer, pressing to extract liquid.
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Juice and strain 1 1/2 to 2 cups of lemons.
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Combine 1 1/2 cups each of raspberry syrup and lemon juice with 4 cups cold water in a pitcher; stir and chill.
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Prepare the watermelon by leveling its base if necessary, then cut off the top 2 inches to create the punch bowl.
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Scoop out watermelon flesh into a bowl, leaving a few inches in the shell.
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Blend the scooped watermelon flesh in batches until pulpy.
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Strain the watermelon pulp through a fine-mesh strainer to extract juice.
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In a large bowl, combine 7 cups each of watermelon juice and raspberry lemonade, stir, and adjust to taste. Chill.
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To serve, fill the watermelon shell with the punch; ladle into ice-filled cups, garnished with raspberries and lemon slices.