Serves: 12
Total Calories: 249
1. Prepare the simple syrup and reserve amount needed. Store the rest in the refrigerator. Cut off the top third of the watermelon lengthwise. Scoop out all of the melon flesh, in chunks, from both pieces. Remove the seeds and discard the seeds and the top third of the shell. Put the melon flesh in a food processor or blender and purée until smooth.
2. With a large knife, cut off a thin strip of the larger hollow shell bottom so that shell will sit flat. Then, with a sharp knife, make short zig-zag cuts around the top edge of the shell to make an attractive rim. Reserve.
3. Pour the watermelon purée into a large glass container. Add the pineapple juice, orange juice, lime juice, rum, and syrup. Mix well, cover, and refrigerate until cold. Refrigerate the carved shell, too, if you have refrigerator space. Shortly before serving, pour the punch into the carved watermelon shell. Serve in punch glasses.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Watermelon Rum Punch recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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