Rosé Sangria with a Mixed-Berry Ice Ring

Layer the berries in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight.

In a large punch bowl, stir the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 45 minutes.

Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring and invert it onto a plate. Add the ice ring to the sangria. Serve in wineglasses, with or without ice.