Spread raspberries and pomegranate seeds in the bottom of a bundt or ring cake pan. Cover fruit with a layer of ice cubes to keep it in place and pour enough boiled water over to just cover the ice (you don’t need to use all the water).
Step Two: Punch
1 750-ml bottle Aperol
4 cups pomegranate juice
2 cups gin
2 750-ml bottles chilled rosé sparkling wine
Mix Aperol, pomegranate juice, and gin together in a large punch bowl. (Optional: You can make this mixture ahead of time and chill overnight in a sealed container while the ice ring freezes.)When you’re ready to serve the punch, sparkling wine and stir gently.