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Summer punch

Summer punch

Cooking Time

Preparation Time : 1

Cook Time : 0

Total Time : 1

Ingredients

Serves

  • 1/2 honeydew melon, seeds removed

  • 3 Australian Breakfast tea bags (or use your favourite black tea)

  • 1/4 cup (55g) caster sugar

  • 1L (4 cups) pineapple juice

  • 3 cups (750ml) ginger ale

  • 2 cups (500ml) white rum (optional)

  • 4 mint sprigs, plus extra to serve

  • 4 passionfruit, plus extra to serve

  • Pineapple wedges, to serve

Directions

  • 01

    Scoop out balls of melon using a melon baller or small ice cream scoop and place in a plastic container. Freeze for 1 hour.

  • 02

    Place the teabags in a large jug with 3 cups (750ml) boiling water. Stir in the sugar and allow to steep for 10 minutes. Remove and discard the tea bags and allow tea to cool completely.

  • 03

    Stir pineapple juice, ginger ale, rum, if using, and mint sprigs into the cooled tea. Stir through the passionfruit pulp and top with ice cubes.

  • 04

    To serve, fill glasses with ice cubes and frozen melon balls, then pour over the punch. Garnish with pineapple wedges, extra passionfruit pulp and mint sprigs.

Review

5

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