1 (6 oz.) limeade, thawed
4 1/2 c. water
1 fresh lime
2 sm. red apples, unpeeled
1/2 lb. grapes, any variety
Holly leaves

Combine limeade and water, reserve 2 cups of juice and refrigerate; pour remaining 36 ounces into a 6 cup ring mold; freeze. Cut lime into 1/4 inch thick circular slices (crosswise of lime); cut circles in half; cut apples into 1/2 inch wedges; to prevent browning, squeeze lime juice from stem and blossom end slices of lime; cut grapes in small clusters. On top of frozen mold, arrange the fruit; pour reserved 2 cups of limeade on top of fruit and return mold to freezer.

PUNCH:

2 (6 oz.) frozen limeade, thawed
1 (6 oz.) frozen apple juice, thawed
1 (750 ml.) chilled champagne (3 1/4 c.) or sprinkling white wine
1 c. chilled brandy
1/4 c. sugar

Prepare limeade and apple juice as directed. Chill. Assemble all ingredients, pour into punch bowl. Unmold fruit ice ring and float on punch. Yield: 106.