Watermelon Rum Punch
The perfect compliment to your Fourth of July festivities!
If you are looking for a unique summer drink to serve at your next outdoor feast, then look no further–watermelon punch, with or without rum, is a perfect addition to any party.
When I first saw the recipe in the cookbook "1,000 Mexican Recipes" by Marge Poore, I couldn't wait to try it. Made with fresh fruit juices and served from a hollowed-out watermelon, could it get any better? Not only is the concoction refreshing, but the presentation itself is quite charming.
Watermelon Rum Punch (adapted from "1,000 Mexican Recipes")
- 1 watermelon
- 1/2 cup simple syrup (or agave nectar)
- 2 cups pineapple juice
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice (I prefer using key limes)
- 1 1/2 cups rum, or more!
Cut off the top third of the watermelon lengthwise, and scoop out all the melon flesh into a bowl. Refrigerate the carved out melon shell. This recipe calls for placing the melon flesh into a blender, but I prefer to use my hands to squeeze the juices out. The blender creates a frothiness that I don't enjoy and I believe it alters the flavor. After you have gotten most of the juice out, strain the bowl contents through a fine sieve to remove seeds and remaining melon flesh.
Pour the melon juice into a large bowl and add the remaining ingredients. Mix well, cover and refrigerate until cold. Shortly before serving, pour the punch into the carved out shell. Serve in punch glasses with or without ice. If necessary, cut off a thin strip from the bottom of the melon shell so that it will sit flat.
Note: You can add more or less of the fruit juices depending on which fruit flavors you want to highlight. I also used key limes and felt the tartness complimented the flavors. I would recommend using a key lime slice to garnish each glass so you can get an extra hit of flavor.