Watermelon Mint Champagne Punch Recipes

WATERMELON CHAMPAGNE PUNCH

Steps:

• For ice mold, place orange sliced in the bottom of a bundt pan or other decorative mold; pour juice over slices; freeze until solid, at least 8 hours.
• Scoop 3 cups of melon balls from watermelon, using the small end of a melon baller.
• Place melon balls in a plastic bag; refrigerate until serving time; cut remaining watermelon flesh into chunks; place in a blender, add sugar and lime juice; process in blender or food processor until smooth; press through a fine mesh strainer; refrigerate in an airtight container until ready to serve.
• Remove ice ring just before serving by dipping the bottom of the mold in a sinkful of hot water for about 12 seconds; invert over a plate to unmold, gently slide the mold into punch bowl.
• Pour in half of the chilled puree; pour in champagne from 2 bottles; garnish with melon balls, reserving some for individual punch glasses; replenish the punch with remaining puree and champagne as needed.

WATERMELON CHAMPAGNE PUNCH

Steps:

• Combine fruit, sugar and champagne. Mix in punch bowl over ice block. Serve immediately.

WATERMELON CHAMPAGNE COCKTAIL

Steps:

• Process watermelon cubes in a blender on high until smooth then strain.
• Measure out 2 cups juice, add mint, stir then chill 30 minutes.
• Add vodka, triple sec, lime juice and 1 cup ice and stir vigorously.
• Remove mint leaves.
• Fill glasses with ice and pour 1/3 cup watermelon mixture into each.
• Gently stir in 1/3 cup Champagne.
• Garnish with watermelon cubes and lime slices.

WATERMELON-CHAMPAGNE COCKTAIL

Steps:

• Process watermelon cubes in a blender on high until smooth. Strain. Measure out 2 cups juice. Add mint. Stir; chill 30 minutes. Add vodka, triple sec, lime juice and 1 cup ice; stir vigorously. Remove mint leaves. Fill glasses with ice and pour 1/3 cup watermelon mixture into each. Gently stir in 1/3 cup Champagne. Garnish with watermelon cubes and lime slices.

CITRUS AND MINT CHAMPAGNE PUNCH

Steps:

• Combine mint leaves, 1½ cups water, and sugar in a medium saucepan. Bring to a simmer and cook, stirring often, until sugar is dissolved, about 4 minutes. Cover pan, remove from heat, and steep 10 to 15 minutes. Pour mixture through a fine-mesh strainer, discarding solids, and let cool completely.
• Stir together gin, lime juice, lemon juice, and mint syrup in a punch bowl. Top with champagne. Serve punch over ice, garnished with mint sprigs and lime wheels.