We are having a great time with special summer drinks.  This one features a beautiful fruit-loaded ice ring, which is made the night before. When we dropped that ring, studded with blueberries, raspberries, and lemon slices, into the punch bowl, it was a big splash in terms of excitement!  And SO easy to make. The punch itself has lots of fruit in it, and can be served with a spoon in the glass.
8-10 servings

Ingredients

Make-Ahead Ice Ring:

  • 1 cup or more assorted fruit such as fresh or frozen mango chunks, pineapple chunks, blueberries, raspberries, and citrus fruit slices
  • Water or fruit juice to cover

Fruit Bowl Lemonade:

  • 6 lemons (1 – 1/2 cups juice)
  • 3 limes (1/3 cup juice)
  • 1 cup pineapple juice
  • 1/2 cup sugar
  • 6 cups water
  • 1  1/2 cups of a combination of fresh raspberries, blueberries, sliced strawberries, mango chunks, and/or pineapple or melon chunks. You can use fruit salad, or a frozen fruit medley.
  • Lemon, lime and orange slices for garnish
  • 10-12 fresh mint leaves, washed

Instructions

Make-Ahead Ice Ring:

  1. In a bundt or angel-food cake pan, a freezer-safe round bowl, or ice-cube tray,  lay fruit in a pattern or free-form arrangement and then slowly pour water or fruit juice over it.  (Using some fruit juice or mashing raspberries slightly will add color to the ring.) It should be at least 2″ deep. Freeze overnight.
  2. To unmold, run warm water carefully over the bottom of the mold until ice slips out.
  3. Set into the punch bowl before adding the lemonade mixture.  It will float to the top and look awesome, besides keeping things cold!

Fruit Bowl Lemonade:

  1. Combine lemon, lime and pineapple juices with sugar and water.  Stir well to dissolve sugar.
  2. Add the fruit.  Chill 2 hours or overnight if possible. Serve over the ice ring or cubes.  Garnish with citrus slices and fresh mint leaves.

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