Text read by Mary Peters



Chill the apple juice and sparkling mineral water!

Put the teabag in a pot and pour approx. 150 ml of boiling water over it and let it steep for 5 minutes. Remove the bag and allow the tea to cool.

Cut the honeydew melon in half and remove the seeds. If possible, use a melon scoop to cut small balls out of the flesh and fill them into a punch bowl. If you don’t have a melon scoop, cut the melon into small, bite-sized cubes.

Pour the chilled apple juice, lemon juice, raspberry syrup and mallow tea over the melon balls and stir very gently. Then fill an ice cube tray with the punch liquid and freeze.

Close the punch bowl tightly and chill for 1 to 2 hours. Before serving, fill the punch with well-chilled mineral water and add the ice cubes.

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