• 1/2 honeydew melon, seeds removed
• 3 Australian Breakfast tea bags (or use your favourite black tea)
• 1/4 cup (55g) caster sugar
• 1L (4 cups) pineapple juice
• 3 cups (750ml) ginger ale
• 2 cups (500ml) white rum (optional)
• 4 mint sprigs, plus extra to serve
• 4 passionfruit, plus extra to serve
• Pineapple wedges, to serve (avoid these as these are not suitable on a liquid phase but ok for decoration.)
1. Scoop out balls of melon using a melon baller or small ice cream scoop and place in a plastic container. Freeze for 1 hour.
2. Place the teabags in a large jug with 3 cups (750ml) boiling water. Stir in the sugar and allow to steep for 10 minutes. Remove and discard the tea bags and allow tea to cool completely.
3. Stir pineapple juice, ginger ale, rum, if using, and mint sprigs into the cooled tea.
4. To serve, fill glasses with ice cubes and frozen melon balls, then pour over the punch. Garnish with pineapple wedges, extra passionfruit pulp and mint sprigs.
Source: delicious. – February 2012, Page 56
Recipe by Valli Little
Photography by Brett Stevens