Rum Punch With Melon Balls Recipes

RUM PUNCH WITH MELON BALLS

Rum Punch with Melon Balls image

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

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Time 1h15m

Yield Makes 12 1/2 cups

Number Of Ingredients 6

Ingredients

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

Steps:

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.

MELON BALL

Melon Ball image

Melon schnapps, vodka, and pineapple juice come together in this fruity drink that is sure to wet your whistle.

Provided by Kim's Cooking Now

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 4

Ingredients

1 cup ice
4 fluid ounces pineapple juice
1 fluid ounce melon schnapps
1 fluid ounce vodka

Steps:

Place ice, pineapple juice, schnapps, and vodka in a cocktail shaker. Place cap on the shaker, shake, and strain into a cordial or pony glass.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 29.4 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.5 g, Sodium 11.2 mg, Sugar 24.6 g

RUM PUNCH

Rum Punch image

Provided by Geoffrey Zakarian

Categories beverage

Time 5m

Yield 1 gallon

Number Of Ingredients 7

Ingredients

8 cups (64 ounces) white rum
4 cups (32 ounces) Watermelon Puree, recipe follows
3 cups (24 ounces) orange juice
1 cup (8 ounce) lime juice
5 cups fresh watermelon, cubed
5 ounces orange-flavored cognac liqueur, such as Grand Marnier
15 fresh basil leaves, shredded

Steps:

Mix and stir the rum, Watermelon Puree, orange juice and lime juice. Serve over ice in chilled cocktail glasses.
Muddle the watermelon, liqueur and basil in a glass until you reach a thick and slightly chunky puree consistency.

MELON RUM PUNCH

Melon Rum Punch image

Flavored rums have hit the market in recent years, making island-style rum punches better than ever. This one contrasts fresh tropical-fruit flavors with zippy citrus and bitters for pure refreshment-with a kick, of course. Recipe Source: Relish Mag

Provided by Ceezie

Categories Punch Beverage

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups guava nectar
3 cups pineapple juice
1 1/2 cups melon-flavored rum
1/4 cup grenadine
3/4 cup fresh lime juice
2 teaspoons Angostura bitters
oranges or lime slice
watermelon, chunks or watermelon balls
maraschino cherry

Steps:

Combine guava nectar, pineapple juice, rum, grenadine, lime juice and bitters in a large pitcher. Chill. Just before serving, add orange or lime slices, watermelon and cherries to pitcher. Serve over ice.

Nutrition Facts : Calories 82.2, Fat 0.1, Sodium 5, Carbohydrate 20.7, Fiber 0.3, Sugar 14.4, Protein 0.4

TROPICAL RUM PUNCH (WITH FROZEN MELON BALLS)

Tropical Rum Punch (with frozen melon balls) image

This easy tropical rum punch is a refreshing blend of peach rum and fruit juices, and it stays ice cold with frozen melon balls!

Provided by Stacey aka the Soccer Mom

Categories Drinks

Time 50m

Number Of Ingredients 7

Ingredients

1 cup orange juice
2 cups pineapple juice
1 cup ginger ale
1 cup sweet & sour
1 cup peach rum
1/4 cup grenadine or pomegranate juice
Cantaloupe (for making "ice")

Steps:

To adjust the amount of this recipe, use these proportions: 2 parts pineapple juice, 1 part orange juice, 1 part ginger ale, 1 part sweet & sour, and 1 part peach rum.
Add grenadine or pomegranate juice until you have a gorgeous red-orange punch.

Nutrition Facts : Calories 236 kcal, Carbohydrate 35 g, Sodium 14 mg, Sugar 29 g, ServingSize 1 serving

MELON BALLS WITH RUM AND LIME

Melon Balls With Rum and Lime image

Make and share this Melon Balls With Rum and Lime recipe from Food.com.

Provided by DJM70

Categories Melons

Time 10m

Yield 2 quarts

Number Of Ingredients 7

Ingredients

2/3 cup granulated sugar
1/3 cup water
1 teaspoon lime zest
6 tablespoons fresh lime juice
1/2 cup light rum
2 quarts of assorted melon balls
fresh mint leaves (to garnish)

Steps:

In a small saucepan, mix the sugar and water.
Bring to a boil, reduce the heat and simmer for 5 minutes.
Add the grated lime peel and cool the mixture.
Add the rum and lime juice.
Pour syrup over the melon balls.
Chill covered, for 3 to 5 hours.

RUM PUNCH

Rum Punch image

Said out loud, the rough recipe for Trinidadian rum punch hints at the rhythm of the Caribbean: One sour. Two sweet. Three strong. Four weak. A dash of bitters. A sprinkle of spice. Served well chilled, with plenty of ice. An easy-drinking cocktail, this punch gets its deep notes from punchy lime and woodsy-sweet nutmeg. Like many spirits of yesteryear, Caribbean rum tells a greater story - of colonialism and sugar plantation slavery, as well as the enterprise of the West Indian people. In this big-batch recipe, the complex flavors bloom into a bright, expressive libation that truly goes the distance.

Provided by Brigid Washington

Categories cocktails

Time 15m

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups light or dark brown sugar
16 limes
2 1/2 cups good dark Caribbean rum (such as Ten to One)
4 teaspoons Angostura bitters
2 teaspoons freshly grated nutmeg (from about 1 whole nutmeg seed), plus more for garnish
3 cups ice, plus more for serving
Lime slices, for garnish (optional)

Steps:

Make a brown sugar simple syrup: Add the brown sugar and 1 1/2 cups water to a small saucepan. Stir to combine, then heat over medium and cook until the sugar dissolves, about 5 minutes. Remove from heat and set aside. (Makes about 2 1/2 cups.)
While the simple syrup is simmering, juice the limes into a large bowl until you have 2 cups lime juice and pulp. Add 1 3/4 cups of the simple syrup, plus the rum, bitters and nutmeg; stir to combine.
Using a fine-mesh sieve, strain the punch into a large pitcher. Add 3 cups ice and stir until most, if not all, of the ice has melted and the pitcher is cool to the touch. (Taste the punch at this point and, if desired, add more simple syrup or lime juice.) If not serving right away, refrigerate up to 2 days.
Serve in ice-filled rocks glasses. Garnish with grated nutmeg or a lime slice, or both.

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