Grape ice ring (recipe follows)
1/2 c. sugar
1/2 c. water
1 bottle Burgundy wine, chilled
2 c. white grape juice, chilled
1 c. peach schnapps, chilled

Prepare Grape ice ring. Combine sugar and water in a small saucepan. Bring to a boil. Boil, stirring constantly, until sugar is dissolved. Cool to room temperature. Cover; refrigerate until chilled, about 2 hours.

Combine wine, grape juice, schnapps and sugar syrup in punch bowl. Float Grape Ice Ring in punch. Makes 14 servings (about 4 ounces each).

GRAPE ICE RING:

2 lbs. assorted seedeless grapes (Thompson, Red Empress, etc.)
Lemon leaves, optional

Fill 4 cup ring mold with water to within 3/4 inch of top. Freeze until firm, about 8 hours or overnight. Arrange clusters of grapes and leaves on ice as shown in photo; fill with water to top of mold. Freeze until solid, about 6 hours. To unmold, dip bottom of mold briefly in hot water.

These nontoxic leaves are available in florest shops. NOTE: Spiced Red Wine is also delicious served hot. Omit ice ring. Heat all ingredients in medium saucepan. Do not boil. Serve immediately.