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“Posted for Zaar World Tour 2006. Cook time is chilling time.”
READY IN:
2hrs 30mins
SERVES:
16-20
UNITS:
US

Ingredients Nutrition

  • 3 quarts chopped ripe melon (cantalope, honeydew,casaba, etc.)
  • 1 12 cups pineapple-orange juice
  • 1 12 cups bottled sweetened lime juice (from concentrate)
  • 1 pinch salt
  • 12-1 cup melon liqueur (or orange)
  • 2 12-3 cups tequila (or rum)
  • 2 liters carbonated lemon-lime beverage, chilled
  • ice
  • lemon slice, for garnish
  • lime slice, for garnish

Directions

  1. Put chopped melon into a large bowl. Combine pineapple-orange juice, lime juice, salt and pour it over chopped melon.
  2. Let stand for 2 hours or refrigerate overnight.
  3. Mash or crush melon in small batches using a potato masher or blender. Press mashed fruit through a food mill or sieve to remove stringy pulp. There should be 9-11 cups juice.
  4. Add melon liquuor to melon juice and chill.
  5. To serve, pour melon juice into a punch bowl, add tequila, and pour in chilled soda.
  6. Float ice and sliced lemon and limes. Serve immediately.

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