INGREDIENTS:
– 1/2-cup AJD Spirit of St. Supéry Brandy
– 1-btl Spirit of St. Supéry AJD Cider
– 1-cup pommegranate juice
– 1-cup cranberry juice
– Juice of 1 large orange, fresh squeezed
– Fresh herbs (rosemary, thyme, sage) Fresh cranberries
– Pommegranate seeds
– Orange slices
– punch bowl with ice ring (see below)

Punch Bowl Ice Ring
INGREDIENTS:
measuring cup with a pour spout
1/2-cup limeade
1/2-cup apple juice
water to fill
rosemary, thyme, sage, cranberries, pomegranate seeds, orange slices

SPECIAL EQUIPMENT:
Silicone Bundt mold

DIRECTIONS:

1. Combine the limeade and apple juice in spouted cup; chill until needed
2. Place silicon bundt mold onto a flat tray (for ease of transport to freezer)
3. Add 2-3 cranberries and 3-4 pomegranate seeds in each Bundt mound
4. Sprinkle your choice of herb leaves throughout the mold
5. Layout the orange slices in an overlapping pattern around the Bundt hole
6. Slowly pour chilled limeade-apple juice combination over loaded mold
7. Fill the remainder of the mold with cold water, leaving about ¼-inch at top
8. Freeze until completely solid and remove from mold just prior to service.