Wine Punch with Melon Ice Cubes

Derek Brown sweetens this Riesling-based punch with honey syrup. Keeping it cool are frozen melon balls, which are fun to eat once they start to thaw.

Slideshow: Party Punches
  • Total Time:
  • Servings: 6
  • Time(Other): Plus 2 hours chilling

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Ingredients

  • 1 small cantaloupe or honeydew melon
  • 1/4 cup honey
  • 2 tablespoons warm water
  • One 750-ml bottle chilled dry Riesling
  • 5 ounces Cointreau or other triple sec
  • 2 ounces fresh lemon juice
  • Lemon basil sprigs

How to make this recipe

  1. Using a large melon baller, scoop balls from the cantaloupe or honeydew, or a mix of the two. Transfer the melon balls to a baking sheet and freeze until firm, at least 2 hours.
  2. Meanwhile, in a small bowl, dissolve the honey in the warm water and refrigerate until chilled. In a small pitcher, stir the honey syrup with the Riesling, Cointreau and lemon juice. Put the frozen melon balls in 6 wineglasses and pour in the punch. Garnish with lemon basil sprigs.
Contributed By Photo © Ryan Dausch Published October 2014





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