Summary

Ingredients

• 1 honeydew melon (s)
• 2 lemon (s), juice it
• 130 ml raspberry syrup
• 500 ml apple juice
• 1 bottle mineral water
• 1 bag tea (mallow tea)

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Instructions

1. Chill apple juice and mineral water!
2. Put the tea bag in a jug and scald with about 150 ml of boiling water and let it steep for 5 minutes. Remove the bag and let the tea cool down.
3. Halve the honeydew melon and remove the stones. If possible, poke small balls out of the pulp with a ball cutter and fill them in a punch bowl. If you don`t have a ball cutter, it is best to cut the pulp into small, bite-sized cubes. Visually, it looks better with balls.
4. Pour the chilled apple juice, lemon juice, raspberry syrup and mallow tea over the melon balls and stir carefully. Then fill an ice cube mold with the punch liquid and freeze. Adding normal ice cubes later would dilute the punch.
5. Close the punch bowl tightly and refrigerate for 1 to 2 hours. Before serving, fill the punch with the well-chilled mineral water and add the ice cubes.
6. For this recipe, 12 servings means: 12 punch glasses