Melon Ball Punch
SERVES
6
PREP
24 hours
INGREDIENTS
Prep
- 24 frozen watermelon balls
- 24 frozen honeydew mini melon balls
- 24 frozen cantaloupe mini balls
Lemon-Lime Syrup
- ½ cup lemon juice
- ½ cup lime juice
- 1 cup Domino® Organic Raw Cane Sugar
Assembly
- 4 cups white grape juice
- 2 cups sparkling water
Melon Ball Punch
INSTRUCTIONS
Prep
Peel, clean and scoop each melon into 1-inch balls and place into a zip-top bag or other sealed container. Freeze overnight.
Lemon-Lime Syrup
In a small saucepan, heat lemon juice, lime juice and sugar together over medium heat. Stir to dissolve sugar. Remove from heat; let syrup cool.
Assembly
In a large pitcher, combine lemon-lime syrup, grape juice and sparkling water ; stir to blend. Add frozen fruit to your serving container. Pour juice mix over fruit. Garnish with mint, if desired.
Store any remaining punch in refrigerator for up to 2 days.
QUICK TIP
For an easy cocktail version of the punch, add 1 ½ cups of light rum to the juice mix.
