Ingredients
1 bunch red or black grapes
12 kumquats, sliced
4 ounces husk cherries
1 cup pomegranate seeds
6 cups dry sake, such as Gekkeikan Horin Junmai Daiginjo
1 1/2 cups plum wine, such as Choya Umeshu
3 cups pomegranate juice
Seltzer
Edible hibiscus and begonia leaves (optional)
Preparation
Fill an 8-inch cake pan with 1/2 inch water; freeze until solid, at least 4 hours.
Arrange fruits evenly in pan, reserving a few cherries and a handful each of sliced kumquats and pomegranate seeds for serving. Fill pan with water halfway up sides of fruit (do not overfill, or ice will cover fruit); freeze until solid, at least 4 hours.
In a large bowl, combine sake, wine, and pomegranate juice. When ready to serve, run warm water around edges of pan to loosen ice mold; gently unmold and float in bowl. Add reserved cherries to bowl with edible leaves. To serve, ladle punch into glasses, then top with seltzer and reserved pomegranate seeds and kumquats.
