Yuletide Punch

1. 1

   To make fruit ice moulds, I use a Bundt cake pan.

2. 2

   The amount of fruit you will need depends on the size of your mould-I generally use 2 pints each of blackberries and raspberries, plus one small navel orange and one lemon cut into wheels.

3. 3

   I begin by filling the mould 1/4 full of water and adding red raspberries, blackberries, and orange and lemon wheels.

4. 4

   I allow it to freeze and add another layer, and so on, until it is full.

5. 5

   Premix the vodka, cassis, white grape juice, fresh lemon juice, fresh orange juice, and simple syrup in a large container, cover, and refrigerate until ready to serve (at least 3 hours, preferably over night).

6. 6

   Transfer to a large punch bowl.

7. 7

   Add one pint each of frozen black-berries and raspberries, 2 to 3 small oranges and lemons thinly sliced and quartered, fruit ice mould, and chilled champagne just prior to serving.

8. 8

   Serve in punch cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.