- 8 limes
- 3/4 cup sugar
- 1/4 cup water
- 24 1/2 cups 1-inch cubed watermelon (from 2 [12-pound] seedless watermelons)
- 1 cup strawberry puree
- 1/2 cup white balsamic vinegar
- 3 3/4 cups (30 oz.) gin (optional)
- 4 tarragon sprigs
- 4 cups sparkling water
How to Make It
Peel limes with a vegetable peeler, avoiding white pith; place rind and sugar in the bowl of a food processor. Pulse until rind is roughly broken up and mixed with sugar. Transfer to a zip-top plastic bag; add 1/4 cup water, and seal, pressing out any air. Let stand at room temperature 24 hours, massaging as often as you can. Strain through a fine sieve, pressing on solids; discard solids.
Place watermelon, in batches, in a food processor; process until pureed, and pour into a strainer set over a large bowl. Strain, discarding solids. Reserve 14 cups juice. (Save any extra juice for another use.) Place 3 cups watermelon juice in a large ice mold or freezer-safe bowl or in 1-inch ice-cube trays; freeze until solid, about 8 hours.
Mix strawberry puree, vinegar, remaining 11 cups watermelon juice, rind mixture, gin (if desired), and tarragon in a large pitcher. Refrigerate punch 2 hours or overnight.
Break frozen watermelon juice into rough 1-inch cubes. To serve, add sparkling water to punch. Serve immediately in ice-filled glasses with a frozen watermelon cube.
- This recipes serves up to 30 and is perfect for a easter brunch, Enjoy!