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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


  • 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.

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