Name: Spanish-melon punch
Yield: 12
Ingredients: 180 ml (¾ cup) verjuice; 150 ml sugar syrup (see note); Large ice cube, mint leaves, makrut-lime leaves and edible flowers, to serve; Spanish-melon meloñ; 650 gm Spanish melon (see note), coarsely grated; 100 gm cater sugar; Green-tea vodka; 270 ml vodka; 1 tsp green-tea leaves; Makrut-lime riesling; 750 ml riesling; 8 makrut-lime leaves, thinly sliced

“This riesling-based punch is fresh and vibrant,” says Luke Ashton. “It has a minimal amount of added sugar, allowing the melon to shine through.” Start this recipe at least three days ahead.

Ingredients

180 ml (¾ cup) verjuice

150 ml sugar syrup (see note)

Large ice cube, mint leaves, makrut-lime leaves and edible flowers, to serve

Spanish-melon meloñ

650 gm Spanish melon (see note), coarsely grated

100 gm cater sugar

Green-tea vodka

270 ml vodka

1 tsp green-tea leaves

Makrut-lime riesling

750 ml riesling

8 makrut-lime leaves, thinly sliced

Method

1.For meloñ, combine ingredients and leave to infuse in the refrigerator (1-2 days). Add 400ml water, stir and leave in refrigerator for 1 day, then strain liquid (discard solids).

2.For green-tea vodka, combine vodka and tea and leave at room temperature for 45 minutes to 1 hour to infuse. Strain (discard leaves), then refrigerate until required.

3.For makrut-lime riesling, combine riesling and lime in a container, refrigerate and leave to macerate for 1 day, then strain. Refrigerate until required.

4.Combine meloñ, green-tea vodka, makrut-lime riesling, verjuice and sugar syrup in a jug and refrigerate until chilled. Serve in a punch bowl with ice, mint, makrutlime leaves and flowers.

To make sugar syrup, dissolve two-parts caster sugar in one-part water in a small saucepan over low heat.

Spanish melon, or piel de sapo melon, is available from supermarkets and greengrocers.
Notes

Luke Ashton

Styling by Lynsey Fryers