Making a big punch bowl of . . . . yes, of course, punch? (What is punch and why is it called punch?)
Marash Girl makes hers with cranberry juice cocktail and gingerale (both all natural, of course), as you may have read in some of her previous posts, a punch she first tasted at the Boston Museum of Fine Arts Christmas Celebration many years ago.
But Marash Girl adds a special zing to her punch, both visually and taste wise, a zing provided by the ice that she prepares especially for the punch.
Marash Girl fills large fancy bundt cake pans with fresh water in which she floats thinly sliced oranges and lemons. She then places the fruit and water filled bundt pans in the freezer, and when frozen, removes (by running hot water over the bottoms of the pans) the beautiful shapes from the pans to use as ice in the punch. This home-made ice elegance not only adds glamour to your punch bowl but adds a bit of zing to the punch as the ice melts (the flavors of the rind and the juice are subtle but there).
By preparing your own ice in this way, you do not have to worry about running to the nearest package store for large bags of ice, but can prepare many pans of your own fancy ice ahead of time, wrapping the beautiful ice forms in plastic and storing them in the freezer. The ice made in this way will melt more slowly and keep your punch coldly delicious.