Southern Watermelon Punch

Looking at Cooking with Mildred Swift

  • 2 cups sugar
  • 5 cups water
  • 1 1/4 cups fresh lime or lemon juice
  • 4 cups fresh orange lime juice
  • 6 cups watermelon juice
  • 1/2 watermelon shell (to use for punch bowl)
  • lime or lemon and orange slices (for garnish)
  • Ice

Mix sugar 3 cups of the water and 1/4 cup of the lime or lemon juice in a saucepan. Mix well. Bring to boiling point and boil 3 minutes. Remove from heat and cool. Add remaining water, remaining lime of lemon juice and orange juice. Extract the juice from the watermelon pulp by pressing the pulp against the sides of a fine sieve. If too much pulp passes through the sieve, strain through a clean cheese cloth. Add to the fruit juice mixture. Notch or scallop the edge of half of a watermelon shell. Add ice, over which pour the punch. Float 1/8 inch slices of lime or lemon and orange over the top.

Yield — 1 gallon.


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