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Watermelon, orange and rhubarb punch


This is an excuse to break out the melon baller. The watermelon balls are the fruit and the ice - cool, huh! You'll need to begin this recipe a day ahead.

You'll need

1 seedless watermelon (about 7kg) 750 ml (3 cups) orange juice 12 rhubarb stalks, thinly sliced 55 gm (¼ cup) raw sugar 150 ml green ginger wine 150 ml gin 150 ml Cointreau To serve: tonic water

Method

  • 01
  • Juice half the watermelon in a juicer, or process in a food processor then strain, and refrigerate until required. Scoop melon balls from remaining watermelon with a melon baller, place on a tray and freeze overnight.
  • 02
  • Combine rhubarb, sugar and 250ml orange juice in a saucepan, bring to the simmer over medium heat and cook until rhubarb is just tender but still holding its shape (8-10 minutes), then refrigerate until required.
  • 03
  • Combine watermelon juice, frozen watermelon balls and poached rhubarb in a punch bowl with remaining orange juice, ginger wine, gin and Cointreau. Top up with tonic water to taste and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2010

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