Wine Punch with Melon Ice Cubes

1. 1

   Using a large melon baller, scoop balls from the cantaloupe or honeydew, or a mix of the two.

2. 2

   Transfer the melon balls to a baking sheet and freeze until firm, at least 2 hours.

3. 3

   Meanwhile, in a small bowl, dissolve the honey in the warm water and refrigerate until chilled.

4. 4

   In a small pitcher, stir the honey syrup with the Riesling, Cointreau and lemon juice.

5. 5

   Put the frozen melon balls in 6 wineglasses and pour in the punch.

6. 6

   Garnish with lemon basil sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.