A beautiful punch calls for your most stylish punch bowl and a pretty ice ring to match. We created this ice ring to go with our Sparkling Pomegranate Punch, a great, boozy blend of tart cranberry and pomegranate juice combined with fizzy ginger ale and sparkling wine, plus vodka and a touch of simple syrup for sweetness. To complement the pomegranate juice in the punch, this ice ring is filled with bright red pomegranate arils (seeds). You can buy them pre-seeded at most grocery stores, or you can crack open a fresh pomegranate and get the seeds yourself. (To avoid stains, carefully slice through the skin of the pomegranate when it is submerged in a sink full of water, then break open the fruit under water. The seeds will float to the top of the water.) When making an ice ring, be sure to use distilled water. Water straight from the tap looks cloudy when it is frozen and distilled water freezes crystal clear. To make the ice ring, spread the pomegranate arils in an even layer in the bottom of a 12-cup Bundt pan. Pour 1 cup of the distilled water over the arils. Place the Bundt pan in freezer in a level position; freeze until solid, about 1 hour. Add the remaining 7 cups distilled water; freeze until set, about 4 hours. Let stand at room temperature 10 minutes before removing Ice Ring from Bundt pan. If the ice ring seems stuck in the pan, briefly run some warm tap water over the bottom of the pan to loosen it.
3 cups pomegranate arils (seeds)
8 cups ice-cold distilled water
How to Make It
Spread 3 cups pomegranate arils (seeds) in an even layer in the bottom of a 12-cup Bundt pan. Pour 1 cup of ice-cold distilled water over arils. Place Bundt pan in freezer in a level position; freeze until frozen, about 1 hour. Add 7 more cups ice-cold distilled water; freeze until set, about 4 hours. Let stand at room temperature 10 minutes before removing ice ring from Bundt pan.