Friday, October 22, 2010

31 Days of Halloween with kids! Halloween Punch - Day 22


Halloween Punch Recipes!

Red Halloween Punch

This is one of the easiest non alcoholic drink recipes you will ever find. It is sweet, thirst-quenching and looks pretty darn bloody. This red punch is great not only for Halloween but for any occasion.
Ingredients (for about 20 servings)
  • 48 oz. chilled cranberry juice cocktail
  • 1 liter chilled ginger ale
  • 1/2 cup chilled lime juice
  • 2 cinnamon sticks (optional)
Combine cranberry juice cocktail, ginger ale and lime juice together in a large punch bowl. Stir well. Float cinnamon sticks in the punch. 

Magic Potion Punch

  • 16 Servings
  • Prep/Total Time: 10 min.
  • 2 packages (3 ounces each) lime gelatin
  • 1/2 cup sugar
  • 1 cup boiling water
  • 3 cups cold water
  • 1 quart non-carbonated lemon-lime drink, chilled
  • 1-1/2 quarts lemon-lime soda, chilled
  • Dissolve gelatin and sugar in boiling water; add cold water. Transfer to a punch bowl. Stir in lemon-lime drink and soda. Yield: about 4 quarts.

Ghoul Punch
  • 12 gummy spiders
  • 1 vinyl glove
  • 1 gallon tropical fruit punch, chilled
  • 2 liters lemon-lime soda, chilled
  • 1 quart raspberry sherbet
  • Pour water into an ice cube tray; add a gummy spider to each of 12 compartments. Freeze for at least 4 hours. Fill glove with water; tie or seal and freeze for at least 4 hours.
  • In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice cubes. Remove glove from hand-shaped ice; add to punch. Serve immediately. Yield: 32 servings (6 quarts).

Gummy Worm Punch

  • 12 Servings
  • Prep: 15 min. + freezing
  • 4 cups unsweetened apple juice
  • 4 cups orange juice
  • 2/3 cup thawed lemonade concentrate
  • 2 cups water
  • 20 gummy worms
  • 4-1/3 cups lemon-lime soda, chilled
  • In a punch bowl, combine the apple juice, orange juice and lemonade concentrate. Pour water and 1 cup juice mixture into a 5-cup ring mold; add gummy worms. Freeze until solid. Meanwhile, refrigerate juice mixture until chilled.
  • Just before serving, add soda to juice mixture. Unmold ice ring by wrapping the bottom of the mold in a damp hot dishcloth; invert onto a baking sheet. Place worm side up in punch bowl. Yield: 3 quarts.

Black Punch with Hand

1 (.13 ounce) envelope unsweetened grape soft drink mix
1 (.13 ounce) envelope unsweetened orange soft drink mix
3 quarts cold water
2 cups white sugar
1 liter ginger ale

To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Hawaiian Red Punch

1 large bottle of red Hawaiian Punch
1 large bottle of ginger ale
1 large bottle of apple juice
1 large bottle of cranberry juice
You can freeze some red dyed water inside a heart shaped mold or another kind and float that in the punch.

Bloody Punch with Floating Hand

  • 3 cups (500 mL) cranberry juice
  • 1-1/2 cups (250 mL) apple juice
  • 1-1/2 cups (250 mL) grape juice
  • 2 cups (500 mL) caffeine-free cola
  • 1 cup (250 mL) frozen strawberries
Cooking Instructions
  1. In a large pitcher or punch bowl, combine the cranberry juice, apple juice and grape juice. Stir, then refrigerate until you're ready to serve. At the last possible moment, add the cola, the strawberries and, of course, the Floating Hand of Death (directions below).
Floating Hand
  1. In a measuring cup or jar, stir a few drops of green food coloring into some water -- not too much, just enough to give it a slightly decomposed tint. Pour the greenish water into a disposable rubber glove (the stretchy kind -- make sure it's not powder-coated inside) and tie the top securely. Place in the freezer for several hours or overnight. At serving time, peel the glove off the hand and deposit icy hand in chilled punch. 

Mad Scientist Punch

  • 16 Servings
  • Prep/Total Time: 15 min.
  • 2 cans (12 ounces each) frozen pineapple-orange juice concentrate, thawed
  • 2 cups water
  • 1 envelope unsweetened orange soft drink mix
  • 2 liters lemon-lime soda, chilled
  • 1 pint orange sherbet, softened
  • In a punch bowl, combine the juice concentrate, water and soft drink mix; stir in soda. Top with scoops of sherbet. Serve immediately. Yield: 16 servings (4 quarts).

How to add Dry Ice to your Punch Cauldron
Dry Ice turns an ordinary party punch into a spooky Halloween brew. Start with 2 punch bowls of different sizes. The smaller bowl will hold the actual punch while the larger bowl will hold the smaller bowl and the dry ice. With tongs or gloved hands (dry ice can freeze your skin) , place chunks of dry ice in the bigger container. Place the smaller bowl on top of the dry ice. There is no need to add extra ice to the punch as the dry ice will cool the punch nicely. Just before serving, pour some hot water over the dry ice. Continue to add hot water and dry ice as needed. Be very careful when using dry ice! Handle only with tongs or heavy gloves! Do NOT put the dry ice directly in the punch or touch it with bare skin, it can burn and should NOT be ingested.

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