Melon Punch Recipes

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.

Steps:

• In a food processor or blender, place half of melon cubes and orange juice; cover and process until smooth.
• Strain into a pitcher.
• In a food processor or blender, place remaining melon, water and sugar; cover and process until smooth.
• Strain into first mixture.
• Stir until combined.
• Serve over ice and garnish with mint sprigs, if desired.

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.

Steps:

• Hollow out melon: Scoop out watermelon until only pale green interior shows; refrigerate shell.
• Make punch: Puree 4 cups watermelon pulp in batches in blender until smooth and transfer to large bowl. Stir lemonade and limeade concentrates into bowl with melon puree until completely melted. (Mixture can be covered with plastic wrap and refrigerated overnight).
• Add fizz and garnish: When ready to serve, gently stir seltzer into punch. Pour punch into watermelon shell (refrigerating any excess) and float lemon or lime slices on top.
• Serve with sherbet: Ladle punch into glasses, then float small scoop of sherbet on top of each glass. Serve.

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.

Steps:

• Cut the melon in half and scoop out and discard the seeds. Using a melon baller cut the fruit into spheres and place in a large punch bowl. Add the lemon juice, Pimm's, orange liqueur and white wine then chill in the fridge for 1-2 hrs.
• To serve, add the cucumber pieces, mint sprigs and top with sparkling water and ice.