This fusion punch is a delicious winner, but the decorated ice block, using a loaf bread pan, makes this bowl of joy an eye-popping experience for guests. First, our chief cocktail guy, Anthony DeSerio, and I will tell you how to make the pretty ice block, followed by the punch recipe, featuring our new favorite Campari-style bitter liqueur, Bruto Americano, handcrafted in California. The larger block of ice chills the punch without melting fast and making it watery.
Here’s how to make the ice block:
Slice clementines or lemons in thin slices, add blueberries or other fruits, fresh mint, pomegranate seeds, etc. Place them in the bottom of a loaf bread pan. Boil water, and when it’s cool, pour it into the bread pan and fill 3/4s full. Boiling will make the ice super-clear. Freeze. When the punch is made, use hot water to release the ice block and set it in the punch, fruit-side up.
— Faith Middleton
On-Demand: Listen to Faith and the gang talk about more festive recipes for the holidays (including Alex Province’s Christmas and Hanukkah Blood Orange Margaritas!) on The Faith Middleton Food Schmooze®.