Watermelon Punch

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The Editors
Makes 10 to 12 servings.
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Our Watermelon Punch is a delicious, refreshing addition to any cookout, BBQ, or get-together. 

If you wish, use the watermelon rind itself as a creative bowl for the punch! To make a watermelon serving bowl, cut the top of the watermelon off about 1/6 of the way down. Cut the bottom end enough to make sure the watermelon will stand on it’s own. Scoop out flesh.

You could certainly make this an adult-only beverage by adding alcohol. Follow the recipe, but add vodka as desired.

6 cups watermelon juice (see note)
2 cups pineapple juice
1 can (12 ounces) frozen raspberry juice blend
1 can (6 ounces) frozen orange juice concentrate
1/4 cup fresh lemon juice

Combine all ingredients in a large pitcher or punch bowl and serve over ice.

Note: To make watermelon juice, cut up one 10-pound oblong watermelon. Process small chunks of watermelon flesh, seeded, in a blender or food processor until chunks turn to liquid.

Make more than you need for this punch, freeze the extra in ice-cube trays, and use watermelon cubes to chill the punch.

(You can also use watermelon juice instead of water when preparing frozen lemonade or limeade.)



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The Almanac Chefs

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