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Frozen "Holly" Wreath Recipe
|Water||1 Cup (16 tbs), boiled|
|Cranberries||1 Cup (16 tbs) (Fresh Or Frozen)|
|Mint sprig||1 Bunch (100 gm)|
Serving size: Complete recipe
Calories 144 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.3 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 36.7 mg1.5%
Total Carbohydrates 41 g13.6%
Dietary Fiber 18.5 g74.1%
Sugars 4.4 g
Protein 6 g11.1%
Vitamin A 87% Vitamin C 226.2%
Calcium 32.3% Iron 34.3%
*Based on a 2000 Calorie diet
Pour 1/8 inch (3 mm) water over top; arrange 8 clusters of 3 cranberries each around inner edge of mould and freeze until solid.
Repeat with second 1/8 inch (3 mm) layer of water and berries around outer edge of mould; freeze.
Repeat water layer; arrange tiny clusters of mint and single mint leaves face down among cranberry clusters to look like holly.
Using citrus stripper and working from top to bottom, cut 8 evenly spaced ridges out of rind of each lemon; cut each lemon into 8 thin slices.
Pour 1/8 inch (3 mm) water into mould; arrange overlapping lemon slices all around mould, bringing slices up slightly against outer edge.
Repeat water layer; arrange solid ring of cranberries against inside edge of mould.
Tuck in mint leaves, face down; freeze.
Repeat, pouring in water; arrange ring of cranberries against outer edge of mould and freeze.
If necessary, pour in water to top of mould; freeze. (Ring can be stored in freezer for up to 3 days.)
To unmould, dip ring into cold water for 30 seconds; invert onto plate and unmould.
Slide into punch, rounded side up.