Pour a thin layer, about 1/2 inch, of the water into a bundt pan or ring mold. Freeze for 1 hour, until solid.

Arrange about a third of the pomegranate seeds and 2 rosemary sprigs over the frozen layer, pressing them in lightly so they stay put.

Pour in another thin layer of water, just enough to cover the fruit without floating it loose, and freeze for 1 hour.

Repeat the layering twice more with the remaining seeds, rosemary, and water, freezing 1 hour between each layer.

Once all layers are in, fill the mold the rest of the way with water and freeze for at least 8 hours or overnight, until completely solid all the way through.

To unmold, dip the bottom of the pan in warm water for 10 to 15 seconds, then invert it over a towel until the ring releases.

Float the ice ring in the punch bowl right before serving so the rosemary and pomegranate seeds show through the sides as it melts.