1. Peel the squash, halve it, remove the seeds, and cut into cubes of about 1 cm. Halve the lemon and squeeze out the juice. In a small pot, bring the squash cubes, sugar, lemon juice, and 200 ml water to a boil and cook until tender for about 10 minutes. Then let it cool down.
2. Wash the mint thoroughly and pat dry. Peel the melon, halve it, and cut into cubes of 1 cm as well.
3. Add ice cubes to a large container or bowl. Add the mint, white wine, squash, and melon pieces and mix well. Enjoy the pumpkin punch immediately. Have fun indulging!
Nutrition per serving
kcal: 227
Protein: 1 g · Fett/Fat: 0 g · Carbs: 57 g
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