"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.
- 180 ml (¾ cup) verjuice
- 150 ml sugar syrup (see note)
- Large ice cube, mint leaves, makrut-lime leaves and edible flowers, to serve
- 650 gm Spanish melon (see note), coarsely grated
- 100 gm cater sugar
- 270 ml vodka
- 1 tsp green-tea leaves
- 750 ml riesling
- 8 makrut-lime leaves, thinly sliced
- 1For 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).
- 2For 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.
- 3For makrut-lime riesling, combine riesling and lime in a container, refrigerate and leave to macerate for 1 day, then strain. Refrigerate until required.
- 4Combine 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.