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Strawberry and Watermelon Punch with Lime and Tarragon

Photo: Christopher Testani; Styling: Thom Driver 

Active time 12 mins
Total time 8 hrs, 12 mins
Yield

Serves 30 (serving size: about 3/4 cup)

You can buy strawberry puree or make it yourself: Blend 16 ounces thawed frozen strawberries in a food processor. Strain through a fine sieve; discard seeds. Serve this refreshing punch with or without alcohol.

Ingredients

  • 8 limes
  • 3/4 cup sugar
  • 1/4 cup water
  • 24 1/2 cups 1-inch cubed watermelon (from 2 [12-pound] seedless watermelons)
  • 1 cup strawberry puree (such as Boiron)
  • 1/2 cup white balsamic vinegar
  • 3 3/4 cups (30 oz.) gin (optional)
  • 4 tarragon sprigs
  • 4 cups sparkling water

Nutrition Information

  • calories 131
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 20 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 20 mg
  • calcium 14 mg
  • sugars 18 g
  • Est. Added Sugars 5 g

How to Make It

  1. Peel limes with a vegetable peeler, avoiding white pith; place rind and sugar in the bowl of a food processor. Pulse until rind is roughly broken up and mixed with sugar. Transfer to a zip-top plastic bag; add 1/4 cup water, and seal, pressing out any air. Let stand at room temperature 24 hours, massaging as often as you can. Strain through a fine sieve, pressing on solids; discard solids.

  2. Place watermelon, in batches, in a food processor; process until pureed, and pour into a strainer set over a large bowl. Strain, discarding solids. Reserve 14 cups juice. (Save any extra juice for another use.) Place 3 cups watermelon juice in a large ice mold or freezer-safe bowl or in 1-inch ice-cube trays; freeze until solid, about 8 hours.

  3. Mix strawberry puree, vinegar, remaining 11 cups watermelon juice, rind mixture, gin (if desired), and tarragon in a large pitcher. Refrigerate punch 2 hours or overnight.

  4. Break frozen watermelon juice into rough 1-inch cubes. To serve, add sparkling water to punch. Serve immediately in ice-filled glasses with a frozen watermelon cube.

Monello and Constantine restaurants, Minneapolis, MN