A lot sweet, a little tart, very yummy.
- 2 lbs fresh watermelon, cubed
- 1 (12oz) can frozen limeade concentrate, thawed
- 4 1/2 C (1 L bottle) tonic water
- 4 1/2 C granulated sugar
- 4 C filtered water
- 2 tsp lime zest
- Grab a large stockpot and to it add all of the sugar and water. Place over high heat and bring everything to a boil, stirring constantly until the sugar has completely dissolved and the liquid has thickened just slightly. Turn off the heat and allow it to cool completely before using.
- Add your fresh watermelon to the bowl of your blender or food processor. Pulse the watermelon until it’s mostly broken down into a puree, then blend or process on high for 15 seconds. Next, pour the blended watermelon through a sieve into a large measuring cup or bowl. Use a silicone spatula to push the puree through the mesh to separate the juice and pulp. You should end up with 4 cups of watermelon juice.
- Pour the limeade concentrate, lime zest, and simple syrup into a large pitcher, then pour in all of the watermelon juice. Tilt the pitcher if you can, and pour in the tonic water at an angle to preserve as much carbonation as possible. Use a long spoon to stir the punch then cover it tightly. If the pitcher top doesn’t seal or turn to close, a piece of saran wrap under the top might help. Once covered, chill the punch for at least 4 hours before serving. Some separation will occur as it rests; just stir well to redistribute the watermelon throughout the punch before serving.
- Check the post above the recipe for advice on substitutions and method adaptations.
- Prep Time: 15
- Cook Time: 5