For the strawberry puree:

• Add berries and sugar to a bowl and let macerate for about 30 minutes.
• Add berries to a food processor (or blender) and pulse until smooth.
• For the ice cups:
• Add sliced peaches and strawberries to silicone cupcake molds.
• Fill with water.
• Place on a tray in the freezer.
• Freeze until solid then remove from molds and add to punch.

For the punch:

• In a large pitcher {up to 1 gallon} add strawberry puree, peach syrup, and both liters of sparkling water.
• Stir then add fruit ice cups.
• Pour into glasses, add a peach slice and straw to each glass, and serve.

• In a medium boil add orange gelatin mix and boiling water.
• Whisk to combine then add Organic Stevia In The Raw and stir to dissolve.
• Now pour into a large freezable bowl and add 4 cups cold water and 1 cup of blood orange juice.
• Place in the freezer overnight.
• The next day remove from the freezer and set out for about an hour to defrost.
• Stir and break up the icy mixture with a fork then scoop into a large pitcher.
• Pour ginger ale on top and add blood orange slices to the punch and cups as garnish.
• Serve right away and enjoy!