Ben Dearnley
“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
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
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