Description
A refreshing ice ring perfect for summer drinks, made with lemons, raspberries, and mint.
Ingredients
Scale
- 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 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!
Notes
- Ensure the lemon peels are tightly rolled for the best presentation.
- Use fresh ingredients for optimal flavor.
- Prep Time: 15 minutes
- Category: Beverage
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: N/A
- Calories: 50
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg