Step 1

Scoop out balls of melon using a melon baller or small ice cream scoop and place in a plastic container. Freeze for 1 hour.

Step 2

Place the tea bags in a large jug with 3 cups (750ml) boiling water. Stir in the sugar and allow to steep for 10 minutes. Remove and discard the tea bags and allow tea to cool completely.

Step 3

Stir pineapple juice, ginger ale, rum, if using, and mint sprigs into the cooled tea. Stir through the passionfruit pulp and top with ice cubes.

Step 4

To serve, fill glasses with ice cubes and frozen melon balls, then pour over the punch. Garnish with pineapple wedges, extra passionfruit pulp and mint sprigs.