I love using these when I do a punch because it’s beau­ti­ful in it’s own right, and it keeps the punch crisp and cool.

Prep time: 5–10 min­utes
Total time: 8 hours
Yield: 1 ice ring
Spe­cial equip­ment: 1-piece bundt ring

1 orange, sliced into 1/2″ ring, then sliced in halves
1 green apple, cored and quar­tered then sliced width-wise
1 plum, cut into 8 wedges
10 straw­ber­ries, halved with stems
1/4 c. blue­ber­ries
water to fill bundt mold

1. Arrange fruit into bundt (metal or plas­tic con­tain­ers) and fill with water about 1/2″ from top of mold. Freeze for 8 hours.
2. To unmold, set mold into sink filled with hot water high enough to reach the sides of con­tainer for about 1–2 min­utes. Invert and ice will slide out of mold. Float in punch bowl.