Melon Rum Punch Recipes
RUM PUNCH WITH MELON BALLS
Frozen-melon scoops take the place of ice cubes in this rum-spiked fruit punch and add pops of color and sweetness.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 1h15m
Yield Makes 12 1/2 cups
Number Of Ingredients 6
Steps:
- Make melon balls (about 3/4 inch each) using a melon baller. (You should have about 2 cups.) Transfer to a rimmed baking sheet, and freeze, about 1 hour.
- Stir together pineapple juice, rum, lime juice, and bitters in a punch bowl. Slowly add ginger ale, being careful not to disperse the bubbles too much. Add frozen melon balls. Serve immediately.
MELON RUM PUNCH
Flavored rums have hit the market in recent years, making island-style rum punches better than ever. This one contrasts fresh tropical-fruit flavors with zippy citrus and bitters for pure refreshment-with a kick, of course. Recipe Source: Relish Mag
Provided by Ceezie
Categories Punch Beverage
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine guava nectar, pineapple juice, rum, grenadine, lime juice and bitters in a large pitcher. Chill. Just before serving, add orange or lime slices, watermelon and cherries to pitcher. Serve over ice.
Nutrition Facts : Calories 82.2, Fat 0.1, Sodium 5, Carbohydrate 20.7, Fiber 0.3, Sugar 14.4, Protein 0.4
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- Set the flat side of a watermelon on a cutting board. Jiggle the melon to see if it will stay level. If not, slice a thin layer of rind off the bottom to make a flat surface. Then cut a large oval opening in the top of the watermelon.
- Use a large metal spoon to scoop the flesh out of the watermelon, creating a punch bowl. Set the fruit chunks in a large bowl to collect the juices.
- Working in two batches, place half the watermelon flesh into the blender. Add half of the rum, juices and sugar. Puree until smooth. Pour the punch into the watermelon bowl and repeat with the remaining ingredients.
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