12 oz freshly squeezed lemon juice, strained
Two 750 mL bottles Champagne, chilled
1 Lemon Ice Block
Preparation
In the 8 in bowl, layer the lemon slices and leaves, if using.
Place the 7 in bowl on top and put a weight inside it to keep the lemons in place.
In a large glass measuring cup, combine the lemon juice and 1 cup of water. Pour the mixture into the outer bowl containing the lemons. Top it off with more water until it reaches 1 in below the edge of the bowl and freeze until solid, about 6 hours.
Remove from the freezer and let sit at room temperature for 10 minutes. Gently remove the smaller bowl. With the lemon ice block still in the larger bowl, add cold water to the bowl to fill it to just below the top edge. Place it back in the freezer for 6 hours more.
Peppered Cranberry Syrup:
In a large saucepan over medium-high heat, combine the cranberries, sugar, apple cider vinegar, and peppercorns with 3 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes. Remove from the heat and let cool. Refrigerate the mixture for at least 6 hours, or overnight. Strain it twice through a fine-mesh sieve into a bowl and refrigerate in an airtight container until ready to serve, or for up to 1 week.
Rosemary Wreath:
In a large heatproof glass measuring cup, steep the hibiscus flowers in 32 oz of hot water for 5 minutes.
If using a silicone Bundt pan, place it on a quarter sheet pan.