Food & Cooking Recipes Drink Recipes Rum Punch with Melon Balls 3.8 (4) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 15 mins Servings: 8 Yield: Makes 12 1/2 cups Frozen-melon scoops take the place of ice cubes in this rum-spiked fruit punch and add pops of color and sweetness. Ingredients 1 melon (honeydew or cantaloupe) 2 ¼ cups fresh pineapple juice 1 ½ cups light rum (optional) ¼ cup fresh lime juice (from 4 limes) 2 tablespoons Angostura bitters 2 liters ginger ale Directions 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. 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. Print