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Spanish-melon punch

A fresh, vibrant riesling-based punch.

By Luke Ashton
  • Serves 12
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"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
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


  • 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.