Strawberry And Watermelon Punch With Lime And Tarragon

• 8 limes
• 3/4 cup sugar
• 1/4 cup water
• 24 1/2 cups 1-inch cubed watermelon (from 2 12-pound seedless watermelons)
• 1 cup strawberry puree (such as Boiron)
• 1/2 cup white balsamic vinegar
• 3 3/4 cups (30 oz.) gin (optional)
• 4 tarragon sprigs
• 4 cups sparkling water

1. Peel limes with a vegetable peeler, avoiding white pith; place rind and sugar in the bowl of a food processor. Pulse until rind is roughly broken up and mixed with sugar. Transfer to a zip-top plastic bag; add 1/4 cup water, and seal, pressing out any air. Let stand at room temperature 24 hours, massaging as often as you can. Strain through a fine sieve, pressing on solids; discard solids.
2. Place watermelon, in batches, in a food processor; process until pureed, and pour into a strainer set over a large bowl. Strain, discarding solids. Reserve 14 cups juice. (Save any extra juice for another use.) Place 3 cups watermelon juice in a large ice mold or freezer-safe bowl or in 1-inch ice-cube trays; freeze until solid, about 8 hours.
3. Mix strawberry puree, vinegar, remaining 11 cups watermelon juice, rind mixture, gin (if desired), and tarragon in a large pitcher. Refrigerate punch 2 hours or overnight.
4. Break frozen watermelon juice into rough 1-inch cubes. To serve, add sparkling water to punch. Serve immediately in ice-filled glasses with a frozen watermelon cube.

sugar, water, watermelons, strawberry puree, white balsamic vinegar, tarragon sprigs, sparkling water

Taken from www.myrecipes.com/recipe/strawberry-watermelon-punch-lime-tarragon (may not work)