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favor- “ette” friday: how to make a decorative ice ring

I make a big Hanukkah party every year. And since the focus of the evening is my potato latkes, I try to make the rest of the food and drink as easy and streamlined as possible (for those of you unfamiliar with latkes, they are both labor AND time intensive – but soooooooo worth it!).

I order in roasted chicken from a local market, make and freeze all the desserts in advance (like this and this), and serve these with some version of punch.

We usually get a big crowd so the punch needs to be served in a large bowl and kept ice cold. I like to make a pretty ice ring for just this purpose and it is so easy to do.

Start with a tube or bundt pan – the sides can be straight or fluted; just make sure that it is the proper fit for your punch bowl. Fill it one-third with water and freeze (make sure it is sitting on a level surface in your freezer). When frozen, layer your ingredients on top. I like to use fruits and herbs that complement the flavors in the punch.

Pour enough water over your ingredients to cover by 1-2″ (to keep them from floating to the top) and freeze again. Finally, fill the pan almost to the top and freeze once more (this can be done overnight). When ready to use, turn the pan upside down and hold under warm running water till the ring releases.

There you have it! I’ve included the recipe for the Pomegranate-Champagne punch I served, and would love to see some of your favorite party beverages (and serving tips!).

Happy Friday and Happy New Year!

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Pomegranate-Champagne Punch
adapted from Bon Appetit

1/2 c. water
1/2 c. sugar (100 g.)
(2) 750-ml bottles chilled brut Champagne
1 1/2 c. white rum
2 c. pomegranate juice
1 large lemon, thinly sliced
Pomegranate seeds
Fresh mint leaves

Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.

Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.

Above recipe serves 10-12 – double it for a larger crowd.

(print this recipe)

This delicious recipe brought to you by Sheri Silver


  1. Pam on December 10, 2014 at 5:22 am

    If you use distilled water (sold cheap by the gallon in grocery stores) for the ice ring – the ice will be totally clear.

  2. Nana Jacob on December 20, 2015 at 5:17 am

    When I make an ice ring instead of water I use either ginger ale or sprite. It freezes well and adds flavor to the punch. I alternate orange slices, line slices and lemon slices. I also add in a jar if maraschino cherries and include the juice. My lunch recipe us one bottle ginger ale, 1 large can pineapple juice and I large jug Hawaiian punch red. Enjoy!!!

    • sherisilver on December 20, 2015 at 7:24 am

      The ginger ale/sprite is a great idea! Thank you so much for sharing! 🙂

  3. The Mixology Diva on December 25, 2015 at 8:26 pm

    Thanks for the idea for the ice ring to be made in a bundt cake pan. I am making mine as I write this for my Pomegranate Cranberry Punch.
    I would also suggest that the liquid be all or partially the juice that is used in the recipe so as not to dilute the punch as it melts.

    • sherisilver on December 26, 2015 at 10:13 am

      I love that idea and will absolutely do it for my next “ring”! Thanks for writing! 🙂

  4. Sharo Emilson on January 3, 2016 at 8:28 am

    My favourite way to decorate punch is to freeze orange juice (or any juice that complements the punch flavour) in a muffin pan. To each cup, add 3 half slices of thinly cut oranges, lemons or limes to make a rosette pattern and put a maraschino cherry in the middle. Looks very pretty floating in the punch.

    • sherisilver on January 3, 2016 at 8:43 am

      I LOVE this – I can just imagine how pretty that would look! Totally trying this and thanks so much for sharing! 🙂

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