How to DIY an Ice Ring for Punch

Make some room in your freezer ... this is the easiest way to impress your holiday guests.

This November, we’re going to show you how you can achieve great taste with fall’s favorite tart fruit: cranberries. This content was created in partnership with Food52.

The holidays are your chance to pull out all the stops. It's the season to dust off the china you tucked away from your wedding registry along with the cookie press, trifle bowl and copper serving tray you've been hiding. It's also the time to take that punch bowl down from the top shelf of your closet and ditch single serving cocktails — make drinks in large batches that are served by the ladleful instead.

A great holiday party is only as good as its punch, and a good punch has to be cold. You don't even need a recipe — but you do need ice. And while you could just dump a whole tray of ice cubes into your punch bowl, the holidays call for a little more finesse — that's where the ice ring comes in.

A glorified ice cube of sorts, the ice ring is not only practical (it keeps your punch cold without watering it down), it's also the simplest way to impress your guests. Watch the video below to see how we make it, then try using your ring in the holiday punch recipe below.

Live.Love.Lux Tip: Easily Store your ice ring before guests arrive with the full-width storage basket in your Electrolux freezer.

Sparkling Cranberry and Pomegranate Punch

Servings: 8 - 10



1 cup fresh cranberries

1/2 cup pomegranate arils

1 cup rosemary simple syrup (see below)

1 1/2 cups pomegranate juice

1 1/2 cups unsweetened cranberry juice

1 large bottle sparkling water (about 24 ounces)

6 orange slices, for garnish

Rosemary Simple Syrup:

1 cup sugar

1 cup water

3 large sprigs rosemary


Make the ice ring: Fill a round tube pan 3/4 of the way with water, and add the fresh cranberries and pomegranate arils. Freeze overnight.

Make the rosemary simple syrup: Combine the sugar, water, and rosemary in a saucepan, and place the pot over medium heat. Stir until the sugar dissolves, and then let the liquid steep for a half an hour off the heat. Strain out the herbs, then let the syrup cool.

A few hours before guests arrive, mix together the cooled simple syrup and the juices. Chill.

When you’re ready to serve, add the chilled cranberry mixture to a punch bowl, and top with the sparkling water. Add the frozen ice ring (running warm water over the pan helps to release it), and the orange slices for garnish. Serve.

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