White Sangria Punch
Chill: 2 to 24 hours
1 small honeydew melon, halved, seeded, and cut into chunks
1 small pineapple, peeled and cut into chunks
4 medium peaches, cut into thin wedges
1 lemon, thinly sliced
1 lime, thinly sliced
2 750-ml bottles dry white wine, chilled
1/2 cup sugar
2 tablespoons lime juice
1 1-liter bottle carbonated water, chilled
1 cup loosely packed small fresh mint leaves
Fresh pineapple spears
Directions
1. In a large punch bowl combine melon, pineapple chunks, peaches, lemon slices, and lime slices. Add wine, sugar, and lime juice. Stir well to dissolve sugar. Cover and chill for at least 2 hours or up to 24 hours. Just before serving, stir in carbonated water and mint leaves. Serve with pineapple spears. Makes 16 servings.
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