1. To make the watermelon punch bowl, remove thin slice from bottom of melon, allowing it to stand upright. Cut off the top of melon. 2. Scoop out melon, leaving about 1 inch shell; reserve all melon. 3. Turn melon bowl upside down in a large bowl to drain. Cover and chill. 4. In a medium saucepan, combine mint leaves and sugar. Using back of wooden spoon, mash mint with sugar until leaves are bruised. 5. Add water; bring to a boil stirring occasionally over medium heat. 6. Reduce heat and simmer for 5 minutes. 7. Remove from heat and let steep for 10 minutes, then strain. 8. In food processor, puree melon in batches to a total of 10 cups of melon puree. 9. Place puree in large bowl, add mint syrup, limeade and rum; stir. 10. Pour into freezer containers and freeze overnight. 11. Right before the party, scoop slush into hollowed out melon with a scoop for serving. ---------------------------------------------------------------------------
Nutrition
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