Watermelon Champagne Punch

Be the first to review
READY IN: 8hrs 30mins
Recipe by Hey Jude

Delicious, refreshing punch that is perfect for showers, graduation parties, etc. Cook time is freeze time

Ingredients Nutrition


  1. 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.
  2. Scoop 3 cups of melon balls from watermelon, using the small end of a melon baller.
  3. 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.
  4. 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.
  5. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a