Watermelon Champagne Punch - cooking recipe

Ingredients

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

Preparation

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.
Scoop 3 cups of melon balls from watermelon, using the small end of a melon baller.
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.
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.
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.