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Title: Fruit Filled Ice Ring
Categories: Beverages
Yield: 1 Servings
| 6 | c | Water, boiled then chilled |
| 5 | Or 6 green garden leaves mint, nasturtium, etc. DO NOT USE H | |
| 2 | Lemons; cut in half | |
| 1 | lg | (1lb-1oz) can peach halves drained |
| 4 | Strawberries | |
| 2 | Candied cherries; halved |
Fill a 6-cup ring mold half full of water. Freeze until solid. Remove from freezer, place leaves shiny side up on top of ice. Cut a slice from bottom of lemon halves, so they sit flat. Alternate peach and lemon halves on leaves; tops of fruit should be even and slightly below top of mold. Place a strawberry on each peach half and a cherry half on each lemon half.
Carefully pour a small amount of water around fruit and leaves. Return to freezer until frozen and fruit is set in place. Add more water to fill mold to the top, if necessary. Freeze mold overnight or for several weeks.
The day before serving, unmold ice ring by dipping bottom of mold in cold water; turn out on heavy foil. Wrap ring securely in foil; return to freezer.
To serve, unwrap and float ice ring fruit side up in punch bowl.
Source: From Cooking for Entertaining by Marlene Sorosky As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
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