Preparation

Wash and dry the cucumber and mint and use a vegetable peeler to cut thin slices lengthwise from the cucumber. Place these in a small bowl and set aside.

Halve the limes, squeeze out the juice and place in a carafe along with the pomegranate syrup, the ginger beer and the mint leaves. Mix everything well, lightly crushing the mint to release its aroma.

Then cut the melon flesh out of the melon with the melon baller and add to the bowl with a few ice cubes. Top up with mineral water and serve.

To do this, fill the punch glasses with more ice cubes, spread the cucumber slices on top and top with the watermelon punch.

Tip: For an alcoholic version, reduce the mineral water to 250 ml and fill up with 250 ml of dry white wine instead.