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        The Webtender
        Bartender's Handbook

        Punch Garnish

        Fruited Ice Ring

        Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. The ice ring is easy to prepare and makes a beautiful presentation. Use the fruit of your choice and, if you wish, substitute fruit juice for the water. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch.

        1/2 lb red and/or green seedless grapes, cut in small clusters
        1/2 pint fresh strawberries
        1 small orange, sliced, then halved
        Non toxic leaves, such as lemon leaves or rose leaves
        1. Pour water into a 5-cup ring mold (or any size ring mold that fits your punch bowl) to 1/2 inch below top of mold; freeze until firm, about 3 hours.
        2. Arrange grapes, strawberries and orange slices decoratively on top of ice in mold. Tuck leaves between fruit, as desired. Arrange so that some fruit and leaves stand above top of mold.
        3. Add enough water to fill the ring mold; freeze until firm, about 1 hour. Dip ring mold in warm water for a few seconds to loosen ice; unmold and float fruit side up in punch.

        Fruited Ice Cubes

        Suggested Fruits                                          Beverage
        Lemon slices                                              Iced tea
        Strawberries, raspberries,                                Lemonade
        lemon or lime slices
        Pineapple chunks; grapes;                                 Punch
        strawberries; raspberries;
        maraschino cherries;
        mandarin oranges; orange,
        lemon or lime slices
        Lime slices, strawberries,                               Ginger ale

        To make fruited ice cubes, fill an ice-cube tray halfway with water; freeze until firm, about 1 1/2 hours. Place one or two pieces of desired fruit in each section of the tray. Fill with water; freeze until firm, about 1 1/2 hours. If desired, substitute lemonade or a light-colored juice for the water.

        Source: McCall's Cooking School

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