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 

Derek Brown
October 2014

Gallery

© Ryan Dausch

Recipe Summary

total:
15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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