Watermelon Punch on Juneteenth
Watermelon Punch
Juneteenth is the day I drink watermelon punch from sunup to sundown. ⠀
While my family story tells that my ancestors who were slaves were set free in Alabama in December 1865, my grandparents' birth in Texas has allowed us to celebrate Jubilee Day as far back as I can remember JUNETEENTH. ⠀
It's a day filled with delicious food, good people, celebratory laughter, stories of times past, hopes & optimism for the future, and an overall good time. All in remembrance of just how far we've come as a people.
Today, I’m sharing what you need to make your own batch of Watermelon Punch, just as we do in the country on Lincoln Street.
With a few ingredients, your punch will be ready in no time. Perfect for summer gatherings, especially The Juneteenth barbeque.
For some extra sweetness, use my Peach Simple Syrup.
Print recipe
Ingredients
Basic Recipe
- small watermelon, pitted and juiced
- ¾ c. fresh lemon juice
- 6 oz. simple syrup
- 1 ½ c. Tequila Blanco
- ⅓ c. Cointreau
Instructions
To make the watermelon juice, cut the watermelon into chunks, removing the rind. Add chunks in a juicer or blend until liquified.
Add all ingredients to a large pitcher or bowl and stir.
Refrigerate for two hours before serving.
Serve over ice when ready.
Photos by Audrie Dollins
