Free Recipe Blood Orange And Pomegranate Ice Ring
Recipe Type: M Recipes
Recipe Preparation: chill
Cooking Ingredients for Blood Orange And Pomegranate Ice Ring Recipe
1 Blood orange
1/2 Pomegranate
Cold water; as needed
Blood Orange And Pomegranate Ice Ring Preparation
Measure the opening of the punch bowl, and select a ring mold that is neither too large for the bowl not too small to chill the punch. Slice the blood orange into paper-thin rounds, and then cut the rounds into sixths; set them aside. Remove seeds from half a pomegranate. Sprinkle the pomegranate seeds on the bottom of the ring mold, and arrange the orange sections on top of the seeds. Carefully fill the ring mold with cold water. Freeze until solid, several hours or overnight. To unmold, dip the ring in a large bowl of tepid water, touching only the outside of the mold. Turn mold over, and remove the ice ring. Then place ice ring in a filled punch bowl. Source: Martha Stewart Living Magazine, Dec 1996/Jan 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 52 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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