Kiwi Melon Punch

The bowl should be cooled down as much as possible. This works best by filling the vessel with ice cubes or placing it in a tub of cold water. Remove the skin from the kiwi and cut into cubes. Cut melons in half, and cut out balls with a Parisienne spoon. Scrape out the remaining pulp accurately with a spoon and mash in a hand mixer. Mix melon pulp with rum, raspberry brandy and orange juice, sweetening with liquid sweetener as desired. Chill well for 1 hour.

Add melon balls, kiwi cubes, raspberries with the pulp to the punch bowl and pour ice-cold white wine and sparkling wine. Pour into punch glasses and garnish with a little bit of lemon balm. Always pour the punch with the lid closed so that the aroma is not lost.

noble sweet wine

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