Watermelon Champagne Punch

• 1 orange, halved and thinly sliced
• 1 (48 ounce) bottle cranberry juice or (48 ounce) bottle cranberry-raspberry juice
• 1/2 small seedless watermelon
• 1/4 cup confectioners' sugar, more to taste
• 1/2 lime, juice of
• 1/2 lime, thinly sliced
• 4 (750 ml) bottles dry champagne or (750 ml) bottles sparkling wine

1. For ice mold, place orange sliced in the bottom of a bundt pan or other decorative mold; pour juice over slices; freeze until solid, at least 8 hours.
2. Scoop 3 cups of melon balls from watermelon, using the small end of a melon baller.
3. Place melon balls in a plastic bag; refrigerate until serving time; cut remaining watermelon flesh into chunks; place in a blender, add sugar and lime juice; process in blender or food processor until smooth; press through a fine mesh strainer; refrigerate in an airtight container until ready to serve.
4. Remove ice ring just before serving by dipping the bottom of the mold in a sinkful of hot water for about 12 seconds; invert over a plate to unmold, gently slide the mold into punch bowl.
5. Pour in half of the chilled puree; pour in champagne from 2 bottles; garnish with melon balls, reserving some for individual punch glasses; replenish the punch with remaining puree and champagne as needed.

orange, cranberry juice, seedless watermelon, sugar, lime, lime, bottles dry champagne

Taken from www.food.com/recipe/watermelon-champagne-punch-92387 (may not work)