INSTRUCTIONS
1. Arrange apple and lemon wedges around bottom and sides of a gelatin mold or Bundt pan.
2. In a pitcher, combine ½ cup pomegranate juice and 2 ½ cups water; pour half the mixture into the mold and freeze about 3 hours to keep fruit in place.
3. Add remaining juice mixture. Freeze until solid, about 3 hours more.
4. In a saucepan, combine ½ cup cider, the cinnamon stick, allspice and cloves; simmer 5 minutes. Strain into a pitcher.
5. Add remaining 1 cup cider, 1 ½ cups pomegranate juice and the sparkling water, cover and refrigerate.
6. To serve, dip bottom of ice mold in warm water, invert and place in a punch bowl, round side up.
7. Pour cold cider punch into the bowl
