Food & Cooking Recipes Drink Recipes Rum Punch with Melon Balls 3.8 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It 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. Rate it Print