Katie Lee’s cookbook, The Endless Summer Cookbook has us thinking warm thoughts.
Katie Lee, lifestyle and culinary personality as well as co-host on Food Network’s The Kitchen, mixes up over 100 new recipes perfect for summer entertaining and are inspired by farm fresh ingredients in this easy and approachable book for cooks and bartenders.
The cookbook features cocktail recipes and food pairings for tasty treats like the Blueberry Daiquiri, the Honeydew Margarita and Cherry Lillet Blanc Spritz. Click Here to Buy
“Rum punch is one of those drinks that kind of sneaks up on you. When I serve it, I turn on some Bob Marley and we sit out on the back porch and just chill. Rum makes you feel all warm and happy – especially when it’s combined with watermelon! The bubbly ginger beer lightens it all up and gives a little spicy kick. If you have a crowd, this recipe is easily doubled or tripled. And here’s a shortcut: If you don’t feel like breaking down a whole watermelon, most produce sections sell watermelon that’s already been cut into cubes.”
– Katie Lee, from Endless Summer Cookbook
Makes about 2 quarts; serves 8
- 1 1/2 lb. Cubed Seedless Watermelon (About 8 cups)
- 1 cup (240 ml) Fresh Orange Juice
- 1/4 cup (60 ml) Fresh Lime Juice
- 1 cup (240 ml) Light Rum
- 1 (12-oz./360-ml) Bottle Ginger Beer
- Thin Orange Slices
Preparation: Put the cubed watermelon in a blender and blend until liquefied. Pour the mixture through a very-fine-mesh sieve into a large pitcher and discard the solids. Add the orange juice, lime juice, and rum and stir well. Chill until ready to serve.
To serve, add the ginger beer and float orange slices in the punch. Fill rocks glasses with ice, pour in the punch, and garnish each glass with a watermelon wedge.