This Lemon Raspberry Ice Ring is an easy way to make your next punch bowl absolutely stunning. Lemon peel rosettes, fresh raspberries, and mint leaves are frozen into lemonade for a beautiful way to keep your punch cold and stylish, without watering it down.
Depending on the flavor of punch you make, you can feel free to swap out the lemonade for another fruit juice, or use another kind of berry or fruit. Looking for punch recipes for your ice ring? Try my Cranberry Orange Punch, Holiday Punch, or this Caramel Apple Punch,
Raspberry Ice Ring for Punch
Serving your punch with an ice ring made with frozen lemon rosettes, berries, and mint leaves is going to absolutely make it the center of attention. It’s such a simple way to turn something as simple as punch into a centerpiece!
Plus, this ice ring doubles as a practical way to keep the punch cold without watering it down. Unlike a bunch of ice cubes, it melts slowly and even flavors the punch.
Have fun creating different versions on your own, and feel free to get creative!
Why You’ll Love This Recipe
- Fun and festive. How cute is this? It’s a great way to add a huge pop of color to any holiday party.
- Easy to adapt. You can swap out the lemonade for another fruit juice, like limeade, orange juice, and pineapple juice, switch up the berries, or even try using another kind of fresh herb.
- Won’t water down your punch. Unlike regular ice cubes, this ice ring has less surface area so it will melt more slowly. But even when it does melt, it actually flavors the punch rather than watering it down!
Key Ingredients
- Lemons – you will need about 3 fresh lemons, or meyer lemons. Try to peel them so that you get 2 long strips from each lemon. If they are too short, you won’t be able to make a rosette.
- Raspberries – I suggest using fresh raspberries instead of frozen. Frozen raspberries will start to thaw out and bleed their red color throughout the lemonade. You can substitute just about any other kind of berries or fruit, too.
- Mint Leaves – adding mint leaves adds a nice pop of green color, along with a mild amount of flavor. Fresh rosemary would also work well.
- Lemonade – any kind of lemonade will work here. Or, substitute limeade, orange juice, or pineapple juice.
How to Make an Ice Ring for a Punch Bowl
- Make the lemon peel rosettes. Carefully peel the rind off of each lemon in long strips and roll them up to form rosettes. Pierce them with wooden skewers or toothpicks and let sit for about 5 minutes, or until they hold their shape.
- Freeze with half of the lemonade. Place the lemon rosettes face down into the bottom of a bundt cake pan. Sprinkle half of the raspberries and half of the mint leaves evenly over the bottom of the pan. Carefully pour about 3-4 cups of the lemonade over the top, just until the lemon, raspberries, and mint are covered. Freeze for about an hour.
- Add the rest of the lemonade. Once frozen, remove from the freezer and add in the rest of the lemonade, raspberries, and mint.
- Remove from the bundt pan. Freeze overnight before using. To remove the ice ring from the bundt cake pan, fill a large bowl or pan with warm water. Dip the bottom of the bundt pan in the warm water just long enough to loosen the ice ring.
- Serve. Invert into your punch bowl and serve. Enjoy!
Frequently Asked Questions
The easiest way to remove the ice ring from the mold is to fill a large bowl or shallow pan with warm water and dip the bottom of the pan in. This should loosen it enough to carefully lift it out using offset spatulas or forks.
I recommend only storing this ice ring for one week max to prevent freezer burn. It helps to cover it in plastic wrap, too.
Recipe Tips
- In order to keep the lemon peels in place, I find it best to freeze the lemonade in two stages.
- Be sure you have your punch ready to go before removing the ice ring from the mold so that you have somewhere to put it.
- To remove the ice ring from the mold, carefully dip it in warm water just enough to loosen it. If it gets too warm, it will start to become more fragile.
Storage Instructions
Freezer: wrap with plastic wrap and store for up to 1 week in the freezer. If you store any longer, it will likely get freezer burn.
More You’ll Love
Treat your guests to an extra special punch by making this easy ice ring filled with lemon peel rosettes, fresh raspberries, and mint leaves. Instead of water, this ice ring is made with lemonade so it actually flavors while it melts.
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Raspberry Ice Ring for Punch
Ingredients
- 3 medium lemons
- 1 cup fresh raspberries
- 1/4 cup fresh mint leaves
- 2 quarts lemonade
Equipment
- 1 bundt cake pan
Instructions
- Using a pairing knife, carefully peel the rind off of each lemon in long strips—ideally 2 long peels from each lemon.
- Roll the peels up to form a flower rosettes, then pierce with a wooden skewer or toothpick to help keep its shape. Once the lemon peel stays rolled for a few minutes, you won't need the skewer anymore.
- Place the lemon rosettes face down into the bottom of a bundt cake pan. Sprinkle half of the raspberries and half of the mint leaves evenly over the bottom of the pan.
- Fill the bundt pan with about 3-4 cups of lemonade, just until the lemons start to float. Freeze for about an hour, then add the rest of the lemonade, raspberries, and mint.
- Freeze overnight before using. To remove the ice ring from the bundt cake pan, fill a large bowl or pan with warm water. Dip the bottom of the bundt pan in the warm water just long enough to loosen the ice ring. Invert into your punch bowl and serve. Enjoy!
Video
Notes
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Categories:
Christmas, Dairy-Free, Drinks, Gluten-Free, Healthy, Holiday Favorites, Nut-Free, Thanksgiving, Valentine's Day, Vegan, Vegetarian,
