Food & Cooking Recipes Drink Recipes Garden-of-Evil Punch Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Photo: Addie Juell Prep Time: 10 mins Total Time: 4 hrs 10 mins Yield: 10 to 12 Serves 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. Ingredients 1 bunch red or black grapes 12 kumquats, sliced 4 ounces husk cherries 1 cup pomegranate seeds 6 cups dry sake, such as Gekkeikan Horin Junmai Daiginjo 1 ½ cups plum wine, such as Choya Umeshu 3 cups pomegranate juice Seltzer Edible hibiscus and begonia leaves (optional) Directions Fill an 8-inch cake pan with 1/2 inch water; freeze until solid, at least 4 hours. 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. Rate it Print