Summer punch

Name: Summer punch
Prep time: 1 h 45 min
Total time: 1 h 45 min
Ingredients: 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

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Prep Time: 105 minutes

Total: 105 minutes

Author : Valli Little

pineapple juice juice summer

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 honeydew melon, seeds removed3 Australian Breakfast tea bags (or use your favourite black tea)1/4 cup (55 grams) caster sugar1L (4 cups) pineapple juice3 cups (750 milliliters) ginger ale2 cups (500 milliliters) white rum (optional)4 mint sprigs, plus extra to serve4 passionfruit, plus extra to servePineapple wedges, to serve

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Instructions

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Step 1

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

Step 2

Place the tea bags 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.

Step 3

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.

Step 4

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.