Raspberry-Iced Punch

prep time:: 10 min
total time:: 7 hr

Makes 6 drinks

Kelly Young

Blocks of raspberry ice release berries into the bowl as they melt.

ingredients

RASPBERRY ICE
12 ounces water
18 raspberries
PUNCH
9 ounces amber rum
6 ounces pineapple juice
5 ounces Simple Syrup*
4 ounces fresh lime juice
5 ounces chilled Champagne
12 raspberries
12 lime wheels

directions

1
Make the Raspberry Ice: Pour the water into a plastic container and arrange 12 raspberries in the container. Freeze for at least 6 hours.
2
Make the Punch: In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
3
Stir the punch and strain it into a punch bowl. Add the raspberry-studded ice. Pour in the chilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Ladle into teacups or small rocks glasses.

notes

*Simple Syrup 1 cup sugar 1 cup water In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely. Can be refrigeratedin a glass jar for up to 1 month.

Source: Kelly Young