Description
A refreshing lemon, raspberry, and mint ice ring that is perfect for summer gatherings.
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 a 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 to maintain their shape.
- This ice ring can be made a day in advance.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice