Beckoning jewel-toned fruits are cleverly frozen into a block of ice using a cake pan, then floated atop a Halloween punch spiked with sake and plum wine. Pomegranate juice gives the drink a very apt blood-red hue.

Martha Stewart Living, October 2018

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Credit: Addie Juell

Recipe Summary

prep:
10 mins
total:
4 hrs 10 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill an 8-inch cake pan with 1/2 inch water; freeze until solid, at least 4 hours.

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  • Arrange fruits evenly in pan, reserving a few cherries and a handful each of sliced kumquats and pomegranate seeds for serving. Fill pan with water halfway up sides of fruit (do not overfill, or ice will cover fruit); freeze until solid, at least 4 hours.

  • In a large bowl, combine sake, wine, and pomegranate juice. When ready to serve, run warm water around edges of pan to loosen ice mold; gently unmold and float in bowl. Add reserved cherries to bowl with edible leaves. To serve, ladle punch into glasses, then top with seltzer and reserved pomegranate seeds and kumquats.

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