Summertime Punch With Ice Wreath - cooking recipe

Ingredients

1 (64 oz.) bottle raspberry-cranberry drink, chilled
2 large lemons
2 large limes
1 medium-sized nectarine
1/2 lb. seedless green grapes
1/2 c. raspberries
8 or 9 lemon leaves
5 tea bags
1/4 c. sugar
1 (1 liter) bottle lemon-lime soda, chilled
1 (6 oz.) can frozen lemonade concentrate, thawed

Preparation

A Day Ahead:
In medium bowl, mix 3 cups raspberry-cranberry drink and 2 cups water.
Pour 3 1/2 cups of this drink mixture into 6-cup ring mold; freeze.
Refrigerate the remaining 1 1/2 cups. Cut a continuous 1-inch wide strip of peel from each lemon and lime; reserve peels.
Squeeze juice from lemons and limes to equal 1/4 cup each.
Refrigerate to use in punch later.
Trim white membrane from lemon-lime peel strips.
Form each strip into a rose by rolling it tightly, skin side out, around finger; secure with a toothpick.
Cover; refrigerate.