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 

Wine Punch with Melon Ice Cubes
Photo: © Ryan Dausch
Total Time:
15 mins


  • 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


  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.

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