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.

Mike DeCamp
Recipe by Cooking Light July 2016

Gallery

Christopher Testani; Styling: Thom Driver

Recipe Summary

active:
12 mins
total:
8 hrs 12 mins
Yield:
Serves 30 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Source

Monello and Constantine restaurants, Minneapolis, MN

Nutrition Facts

131 calories; fatg; saturated fatg; mono fatg; poly fatg; protein 1g; carbohydrates 20g; fiber 1g; cholesterolmg; ironmg; sodium 20mg; calcium 14mg; sugars 18g; added sugar 5g.