So you’re snacking on chips and fire and ice salsa, chowing down on a few dozen watermelon glazed mini barbeque meatballs and you’ve just polished off your second pulled pork and watermelon barbeque sandwich. Chances are, you’re getting thirsty. That’s where this recipe
It should be noted that this recipe is very flexible. You can add lots of things to it to give it some extra “punch”… if you know what I mean.
1 large watermelon
6 cups watermelon juice (see directions)
2 cups pineapple juice
1 can (12 ounces) frozen raspberry juice blend
1 small can (6 ounces) frozen orange juice concentrate
1/4 cup lemon juice
1 lemon (sliced) (optional)
First, cut a hole in the top of your watermelon, similar to the photo above. Scoop out all the watermelon (you’ll use it to make the juice) and set the watermelon aside to be used as the punch bowl. If you can’t find a whole watermelon, don’t worry. You can use sliced watermelon to make the juice and put the punch in regular (i.e. boring) punch bowl.
To make watermelon juice, process small chunks of watermelon, with seeds removed, in a blender or food processor until they turn to liquid. Make more than you need for this punch, freeze the extra in ice-cube trays, and use the watermelon cubes to chill the punch. Combine all ingredients in a large jar or pitcher and chill. Add watermelon ice cubes immediately prior to serving. Yields 12 to 14 servings.