In a saucepan, bring sugar and water to a boil; cool. Scoop watermelon with a melon baller; discard seeds. Pour sugar syrup over watermelon balls. Scoop remaining watermelon; squeeze in a clean cloth to extract juice. Combine watermelon balls, watermelon juice, and brandy; chill. Cut the upper edge of the watermelon shell in a saw-tooth design and use as a punch bowl. Just before serving, add watermelon mixture, soda, and ice cubes to watermelon shell. Sprinkle with nuts. Makes 10 to 12 servings. Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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