To celebrate my favorite week (Shark Week + mah burfday) here's an awesome watermelon shark punch bowl. BerettaFleur got the idea from the National Watermelon Appreciation Board (I know, right!), but the punch recipe is all hers. -Megan
The key is to choose a large, oblong watermelon over a smaller round one, for a more shark-like effect. Cut the base on an angle so that it stands up at an angle. And use the sliced out mouth section to fashion the fin. Make sure you leave the bottom of the shark intact so it holds liquid.
My friend, Jeffington Bear is great at pumpkins and he carved the shark himself, so if you have a friend who is great at carving pumpkins, you might assign the task to them.
We didn't have marbles for the eyes, but grapes could be substituted. We just left ours blank.
We also had red Swedish Fish candies to surround the base of the watermelon.
Oh, and make sure to save the scooped out seeded flesh and the juice to make the punch.
For the Watermeloncello One-Two Punch:
- In a large pot, bring the watermelon juice and some water to a rolling boil.
- Turn off the heat and add several cups of sugar to create watermelon flavor simple syrup.
- Stir violently until all the sugar is dissolved.
- Remove from heat and cool completely.
Combine in a cooled pot and stir:
One regular-size bottle of clean-tasting vodka (we used stuff called Parliment which is pretty much grey-market cheap Russian vodka).
You can also use grain alcohol such as Everclear. Just keep the (highly flamable) Everclear away from heat/flame, add the simple syrup to it only when it is cool.
Using an immersible blender or a countertop blender, blend in batches until it is punch-like and all blended. Store in bottles in your freezer or fridge and replenish your shark as needed. Freezer will make it very thick and keep it chilly longer. Or, if you have time, you can also freeze some watermelon in cubes or chunks to float in the punch to keep it cool.