A Honey of a Grapefruit Punch Recipe
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Best with Sunkist
Prep Time - 15 Minutes
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Grapefruit Rose Ice Ring (see below) or ice
32 oz. raspberry or boysenberry fruit juice blend (with apple juice), chilled
12 oz. guava nectar, chilled
1 1/2 cups freshly squeezed Sunkist
2 1/2 Tbsp. honey
Prepare ice ring; freeze.
To serve, in large punch bowl, combine fruit juices and honey.
Float Grapefruit Rose Ice Ring or chill with ice.
TO MAKE 8 GRAPEFRUIT ROSES:
With vegetable peeler or sharp knife, carefully remove peel (3/4 to 1 inch wide) in circular fashion (6 to 8 inches long) from both ends of 4 grapefruit (Squeeze juice for punch or finish peeling and segment grapefruit for use in salads or fruit cups), removing outer colored layer of peel only. (If necessary, place peel in near-boiling water for 2 to 3 minutes to make more pliable; cool in cold water for easy handling.)
To make roses, wind each strip of peel in reverse, with colored side in.
Roll peel to form a rose shape with the bottom of the roll tighter than the top so the rose will flare open a bit.
Secure each with half a toothpick; freeze.
TO MAKE GRAPEFRUIT ROSE ICE RING:
Pour about 1 inch of water into 9-inch ring mold; freeze until almost firm; arrange 8 frozen grapefruit roses, upright, in the nearly frozen water; freeze until firm.
Continue adding a small amount of water and refreezing ring until roses are just barely covered with water (adding too much water at a time will cause ring to float).
Freeze until firm. Makes one 9-inch ice ring.