Watermelon Punch

Watermelon punch is the kind of summer party drink that makes the bowl as much of a centerpiece as the punch itself. The watermelon shell, scalloped along the upper edge in a sawtooth pattern, becomes the serving vessel and a built-in conversation piece. Inside goes a chilled mix of melon-balled fruit, fresh-pressed watermelon juice, brandy, simple syrup, and a splash of lemon-lime soda for the lift.

The trick to keeping the punch fresh is squeezing the juice through a clean cloth instead of straining through a sieve. The cloth catches the seeds and pulp but lets the clear, deeply pink liquid through, so the punch stays crisp instead of slushy. Adding the soda and ice at the very last second keeps the bubbles alive and the punch from turning watery.

Pro Tips

• Choose a melon with a flat side so it sits steady on the table once carved. A wobbly bowl makes for a chaotic party.
• Chill the watermelon thoroughly the day before. Cold melon yields more juice and the punch comes together at serving temperature.
• Make the simple syrup at least an hour ahead so it’s fully cold before mixing. Warm syrup melts ice and dilutes the punch.
• Use a melon baller dipped in cold water between scoops for clean, evenly-sized spheres that float beautifully.

Variations

• Swap brandy for white rum, vodka, or Prosecco for different cocktail directions.
• Add cucumber slices and fresh mint for a cooler, garden-fresh version.
• Skip the alcohol and add a squeeze of fresh lime for a kid-friendly mocktail.