Friday Double D's

watermelon gin punch compliments of finecooking.com

One-half small round seedless watermelon (about 3-1/2 lb.), peeled and cut into large chunks
1/2 cup fresh lemon juice, strained
1/2 cup simple syrup
8 sprigs fresh mint; more for garnish
2 cups Hendrick's gin

Working in batches if necessary, purée the watermelon in a blender or food processor and press the purée through a strainer. You’ll need about 4 cups of juice—it’s fine if there’s some pulp in the juice. Chill.

Put the lemon 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 in rocks glasses over ice. Garnish with mint sprigs.

photo: Scott Phillips

From Fine Cooking 94, pp. 31

July 1, 2008

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