This fruit-forward mixture will impress guests thanks to an effortless ice ring. If you don’t have access to a Bundt pan, make it mini by freezing each ingredient in individual ice cube trays.
MAKES 8 DRINKS
16 oz [480 ml] blueberry juice
16 oz [480 ml] pomegranate juice
4 oz [120 ml] fresh lemon juice
12 oz [360 ml] gin
3 oz [90 ml] Simple Syrup (page 23)
Blueberry-Lemon-Rosemary Ice Ring (page 25)
Sparkling lemon water, for topping off
Pour the blueberry juice, pomegranate juice, lemon juice, gin, and simple syrup into a large punch bowl. Stir to combine. When ready to serve, add the prepared ice ring (run a bit of warm water over the outside of the pan to loosen). To serve, ladle into punch cups. Top off each cup with a splash of sparkling lemon water.
