Strawberry & Watermelon Punch
Recipe: #24037
June 11, 2016
Categories: Beverages, Punch, Baby Shower, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Alcohol, more
"Recipe source: Cooking Light (July 2016) To make it family friendly just eliminate the gin."
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (428.2 g)
- Calories 28.2
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 16.4 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 0.6 g
- Sugars - 5.8 g
- Protein - 0.2 g
- Calcium - 18.4 mg
- Iron - 0.1 mg
- Vitamin C - 5.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel limes with a vegetable peeler; place rind and sugar in the bowl of a food processor; pulse until rind is broken up and mixed with the sugar. Transfer to a zip-lock bag; add 1/4 cup water and seal; pressing out any air. Let stand at room temperature 24 hours, massaging often. Strain through a fine sieve, pressing on the solids; discard solids.
Step 2
In a food processor, in batches, place watermelon and process until pureed; pour into a strainer set over a large bowl; stain, discard solids. Reserve 14 cups juice. Place 3 cups watermelon juice in ice cube trays (or a large ice mold or bowl) and freeze unit solid (8 hours).
Step 3
In a large pitcher mix the strawberry puree, vinegar, remaining 11 cups of watermelon juice, rind mixture, gin (if using) and tarragon. Refrigerate 2 hours or overnight.
Step 4
To serve add sparkling water to punch.
Step 5
Serve in ice-filled glasses with a frozen watermelon cube.
Tips
No special items needed.
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