Fruit Filled Ice Ring
6.00 c Water, boiled then chilled
5.00 ea Or 6 green garden leaves
-mint, nasturtium, etc.
-DO NOT USE HOLLY
2.00 ea Lemons; cut in half
1.00 lg (1lb-1oz) can peach halves
4.00 ea Strawberries
2.00 ea Candied cherries; halved
Fill a 6-cup ring mold half full of water. Freeze until solid. Remove
from freezer, place leaves shiny side up on top of ice. Cut a slice
from bottom of lemon halves, so they sit flat. Alternate peach and
lemon halves on leaves; tops of fruit should be even and slightly
below top of mold. Place a strawberry on each peach half and a cherry
half on each lemon half.
Carefully pour a small amount of water around fruit and leaves.
Return to freezer until frozen and fruit is set in place. Add more
water to fill mold to the top, if necessary. Freeze mold overnight or
for several weeks.
The day before serving, unmold ice ring by dipping bottom of mold in
cold water; turn out on heavy foil. Wrap ring securely in foil;
return to freezer.
To serve, unwrap and float ice ring fruit side up in punch bowl.