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
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 It
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.
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.
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