Picnic Towpath Punch Recipe

Combine and heat

In a small saucepan combine 1/2 cup water and 1/2 cup granulated sugar. Add a small handful (about 12–15) fresh mint leaves. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Infuse and cool

Remove from heat and let the mint steep in the syrup for 20–30 minutes to infuse. Taste and if a stronger mint flavor is desired, steep up to 45 minutes. Strain out the mint leaves and cool completely. Yields about 3/4 cup; use 3 tablespoons for the punch and refrigerate remainder for other drinks.

If using fresh watermelon, cut about 4–5 cups of cubed seedless watermelon (reserve 2 cups for garnish). Blend the cubes until smooth in a blender. Strain the puree through a fine mesh sieve into a bowl or pitcher to remove pulp. You should have approximately 4 cups of strained watermelon juice.

In a large punch bowl or pitcher (capacity 3–4 liters), combine 4 cups watermelon juice, 2 cups vodka, 1 cup fresh lime juice, and 3 tablespoons mint simple syrup. Stir gently to combine.

Taste and adjust sweetness or acidity: add up to 1 tablespoon more simple syrup if you prefer sweeter, or up to 2 tablespoons more lime juice if you prefer tarter. Chill the mixture for at least 30 minutes (or refrigerate up to 2 hours) before adding bubbles so carbonation is retained.

Just before serving, add the chilled 750 ml bottle of prosecco to the punch bowl and stir gently once to incorporate. Do not over-stir to preserve bubbles.

Add 8 cups of large ice cubes or an ice block to the punch bowl to keep the punch cold without diluting quickly. Scatter 2 cups of reserved watermelon cubes and 8 lime wheels into the bowl. Tuck fresh mint sprigs into the punch for aroma and garnish.

Ladle into glasses, ensuring each serving gets a couple of watermelon cubes and a mint sprig. Serve immediately.