From the bar: Watermelon Gin Punch
Happy Friday friends! What are your plans for the weekend? Evan’s on a boys camping trip so I’m having dinner here with a girlfriend tonight and I’m looking forward to catching up over pizza and several glasses of wine. On Sunday, I’ll be serving up this refreshing minty watermelon gin punch at the Joy the Baker & Bottle Stock Pop-up Shop and Bake Sale!! If you’re in LA and want to come, RSVP at BSBakeSale@gmail.com for the secret location (Space is limited, so hurry!). If you’re not able to stop by, don’t worry I’ve got you covered. Happy Weekend!
Watermelon Gin Punch (adapted from Fine Cooking)
Makes about 6 cups
- One-half small round seedless watermelon (about 3-1/2 lb.), peeled and cut into large chunks
- 1/2 cup fresh lime juice, strained
- 1/2 cup simple syrup
- 8 sprigs fresh mint; more for garnish
- 2 cups Gin (choose you’re favorite, I like St. George or Tanquery)
Working in batches if necessary, purée the watermelon in a blender or food processor and press the purée through a strainer*. (*NOTE: You can forgo this step with a juicer). You’ll need about 4 cups of juice—it’s fine if there’s some pulp in the juice. Chill.
Put the lime juice, simple syrup, and mint in a 3-quart serving pitcher or a punch bowl and mash the mint thoroughly with a muddler or the back of a wooden spoon. Add about 4 cups of ice, the gin, and the watermelon juice and stir.
Serve over ice. Garnish with balled watermelon and mint sprigs.