Ingredients
- 8 limes, whole
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 whole (24 pounds) watermelon (cut into 1 inches cubes, you should get 24 1/2 cups cubed watermelon, 12 pound each watermelon)
- 1 cup pureed strawberries (in order to make the puree - blend 16 ounces frozen strawberries in a food processor; strain and discard seeds)
- 1/2 cup white balsamic vinegar
- 30 ounces gin (optional, 3 3/4 cups)
- Tarragon (4 sprigs)
- 4 cups sparkling water
How to Make
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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.
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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).
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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.
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Step 4: To serve add sparkling water to punch.
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Step 5: Serve in ice-filled glasses with a frozen watermelon cube.
We hope you enjoy this recipe!
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