Recipes Wine Punch with Melon Ice Cubes Be the first to rate & review! 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 By Derek Brown Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Ryan Dausch Total Time: 15 mins Yield: 6 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 Directions 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. Rate it Print