Watermelon-Ginger Punch

Photo: Randy Mayor; Styling: Cindy Barr

Loosely based on a Korean watermelon and ginger beverage, this refreshingly sweet drink will maximize lycopene if you allow the whole fruit to ripen at room temperature instead of putting it in the fridge right after purchase. You can chill the punch (and any leftover melon) for up to two days without significantly reducing the amount of antioxidant in the fruit.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 3%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 36.8g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 11mg
  • Calcium: 22mg

Ingredients

  • 8 cups seedless watermelon cubes, divided
  • 1/2 cup fresh lime juice
  • 1/2 cup sugar
  • 2 tablespoons grated peeled fresh ginger
  • 18 (1-inch) seedless watermelon balls
  • 1 cup sparkling water, chilled
  • Cracked ice, optional

Preparation

  1. 1. Put 4 cups watermelon in a blender; process until smooth. Strain through a sieve into a pitcher; discard solids. Repeat procedure with remaining watermelon cubes. Combine lime juice, sugar, and ginger in a bowl; stir with a whisk until sugar dissolves. Add lime juice mixture and watermelon balls to watermelon mixture; stir in sparkling water just before serving. Serve over cracked ice, if desired.
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