Anonymous wrote:One amazing component to add oomph to a punch is oleo-saccharum. Basically you bury lemon peels in sugar until you get a syrup to use to sweeten/ flavor the punch. Regardless of whether your punch is alcoholic or not, try this!
sounds intriguing! i thought you were going to say an ice mold! to me that is “essential” for a punch bowl. I like either to freeze the punch itself along with fruit slices into a bundt pan (that way it doesn’t dilute the punch) or as a pp said do the ginger ale/sherbert punch and freeze the sherbert into a tube/bundt pan.