Raspberry Ice Ring for Punch
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.
Servings: 8 people
Equipment
- 1 bundt cake pan
Ingredients
- 3 medium lemons
- 1 cup fresh raspberries
- 1/4 cup fresh mint leaves
- 2 quarts lemonade
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
Storing instructions: cover with plastic wrap and store for up to 1 week in the freezer.