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Rum Punch with Melon Balls

Frozen-melon scoops take the place of ice cubes in this rum-spiked fruit punch and add pops of color and sweetness.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 12 1/2 cups
Rum Punch with Melon Balls


  • 1 melon (honeydew or cantaloupe)
  • 2 1/4 cups fresh pineapple juice
  • 1 1/2 cups light rum (optional)
  • 1/4 cup fresh lime juice (from 4 limes)
  • 2 tablespoons Angostura bitters
  • 2 liters ginger ale


  1. Make melon balls (about 3/4 inch each) using a melon baller. (You should have about 2 cups.) Transfer to a rimmed baking sheet, and freeze, about 1 hour.

  2. Stir together pineapple juice, rum, lime juice, and bitters in a punch bowl. Slowly add ginger ale, being careful not to disperse the bubbles too much. Add frozen melon balls. Serve immediately.

Cook's Note

Melon balls can be frozen for up to 3 days.


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