Food
Watermelon Punch
By Yankee Magazine|May 08 2003|
Yield
12 to 14 servings
Ingredients
6 cups watermelon juice (see note)
2 cups pineapple juice
1 can (12 ounces) frozen raspberry juice blend
1 small can (6 ounces) frozen orange juice concentrate
1/4 cup lemon juice
Instructions
Combine all ingredients in a large jar or pitcher and chill.
Notes
To make watermelon juice, process small chunks of watermelon, with seeds removed, in a blender or food processor until they turn to liquid. Make more than you need for this punch, freeze the extra in ice-cube trays, and use the watermelon cubes to chill the punch. (You can also use watermelon juice instead of water when preparing frozen lemonade or limeade.)
Wonderful; very refreshing! Could be used for many summer gatherings. VERY GOOD.