For the papaya punch, first halve the papaya lengthwise and scrape out the seeds with a tablespoon. Cut the halves in half again and then peel the fruit quarters. Cut the flesh into small cubes. Pour into the punch bowl.
Squeeze the juice from the lemon and mix with the sugar and papaya.
Add the mekhong and mix well. Refrigerate for 20 minutes.
Add the iced ginger ale.
Serve the papaya punch with ice cubes.
Preparation Tip:
Also try your papaya punch with white rum instead of mekhong.
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