Warren’s watermelon sangria is the ultimate summer punch

Ingredients (Serves 8-10):

1 large seedless watermelon (at least 5kg)

100mL Cointreau liqueur

200mL Pure Origin Tasmanian Vodka

750mL bottle The Trip Rosé

2 cups ice cubes

125g frozen raspberries

1 lime, thinly sliced into wheels

Method:

1. Using a large, sharp knife, slice the top off the watermelon, cutting about one-third of the way down. Scoop out the flesh to create a watermelon punch bowl, reserving the flesh and making sure to leave the white layer intact. Using a serrated knife, place the watermelon bowl on its side and slice a thin layer from the bottom of the melon to create a straight edge to keep the punch bowl stable.
2. Blend the reserved watermelon flesh in a blender until smooth. Strain through a fine sieve pressing down on the solids with the back of a spoon to extract as much juice as possible. Fill two ice-cube trays with juice, and freeze for at least 4 hours or overnight, or until frozen. Place the remaining juice in a jug and chill until ready to serve the sangria.
3. To serve, place the watermelon punch bowl on a serving tray. If you’re concerned about how stable it is, you can also sit it inside a bowl. Pour the sugar syrup, Cointreau, vodka, chilled watermelon juice and rosé into the punch bowl and stir to combine. Add the plain ice cubes, frozen raspberries and lime slices to the sangria and gently stir to combine.
4. To serve, place the watermelon ice cubes in serving glasses and ladle over the sangria.

Tip: To make your own sugar syrup, place 110g caster sugar and 125mL water in a small saucepan over low heat. Cook, stirring, until the sugar dissolves. Set aside to cool. Store in an airtight jar in the fridge for up to 3 weeks.