(Makes about 20 servings)
1 small seedless watermelon (about 10 lbs.)
½ cup agave nectar or coconut nectar.
1 Tbs lemon juice, from about 1 lemon
2 cups ice cubes
Pine nuts for garnish
Cut the watermelon across 1/3 down from the top, and cut a bit off the bottom so it sits flat.
Use a melon baller to scoop the flesh into a large bowl. Scrape out the remaining watermelon flesh and squeeze out the juice, using a sieve, cheesecloth, or nut milk bag into the large bowl holding the scooped balls. Add the agave or coconut nectar and lemon juice, and stir to mix well. Add 1 cup of the ice.
Transfer the punch to the watermelon bowl and add the remaining ice. Garnish with the pine nuts and serve.
SERVING SUGGESTIONS: Add other fruits to the punch, such as cantaloupe or honeydew melon balls, strawberries, pineapple chunks, lychees, or mandarin orange slices.
Adapted from Ani’s Raw Food Essentials, by Ani Phyo