Watermelon, raspberry and thyme punch

Name: Watermelon, raspberry and thyme punch recipe
Yield: 6
Ingredients: 200g caster sugar; 20g ginger; 15 sprigs lemon thyme, plus extra, to serve; Peel from 2 lemons; 500g watermelon flesh, plus extra, chopped, to serve; 200ml white balsamic vinegar; 40.00 ml lemon juice, or to taste; 500g fresh raspberries; Crushed ice, to serve; Chilled soda water, to serve; Prosecco (optional), to serve; Mint leaves, to serve

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by Dominic Smith

Oct 30, 2024

There's nothing more delightful than the sweet, juicy flavours of watermelon and berries in summer. This easy punch recipe is perfect for sipping on weekends or to take to your lunchtime picnic, with zesty notes of lemon thyme, ginger and lemon juice making this a refreshing tonic from the heat. Serve with soda water or prosecco for a touch of celebration.

Recipe note: Begin this recipe a day ahead.

200g caster sugar
4cm piece fresh ginger (20g), thinly sliced
15 sprigs lemon thyme, plus extra, to serve
Peel from 2 lemons
500g watermelon flesh, plus extra, chopped, to serve
200ml white balsamic vinegar
2 tbs lemon juice, or to taste
500g fresh raspberries
Crushed ice, to serve
Chilled soda water, to serve
Prosecco (optional), to serve
Mint leaves, to serve

Method

1.

Place the sugar, ginger, thyme and lemon peel with 1 cup (250ml) water in a small saucepan and bring to the boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 5 minutes, or until slightly reduced. Set aside, covered, to infuse overnight.
2.

The next day, strain syrup and discard solids. Whiz watermelon in a blender until smooth. Pass through a fine sieve over a large bowl. Add sugar syrup, vinegar and lemon juice and stir to combine.
3.

Add shrub to a large jug or punch bowl with raspberries, ice and extra watermelon. Top up with soda and prosecco (if using). Serve with extra thyme and mint leaves.