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Fruity Ice Ring
From the kitchen of Sharmagne Leland-St. John

2 cups orange juice, freshly squeezed
12 cup passion fruit juice
8 clusters of seedless red grapes (5 grapes per cluster)
1 dozen orange slices, seeds removed
10 whole strawberries
Mint sprigs
Mix the juices and set aside.

Line the bottom of a 6-8 cup Bundt pan with the grapes
and half of the orange slices. The grapes become the
base for the oranges. Pour half of the juice into the
pan. Freeze until set.

Place the remaining orange slices, the strawberries and
mint into the pan. Top with the remaining juice mixture
and freeze over night.

To remove the ring from the Bundt pan, place the frozen
pan into a pan filled with a bit of warm water for a few
seconds, tapping the mold from time to time to loosen.

Invert the pan onto a plate and slide the ring into the
punch bowl.

This goes great with sangria and won't dilute your careful blend.

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