Spooky Halloween Punch

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Prep time
5 mins

A spooky, tasty halloween punch, made more chilling by adding in a frozen ice hand.


  • 2 litres cherry juice
  • peel from 3 oranges, pared with a vegetable peeler
  • 1 thumb-sized red chilli, pierced a few times but left whole
  • 3 cinnamon sticks
  • 10 cloves
  • 6 slices ginger
  • Raspberries, Blackberries and Blueberries

For an alcoholic punch

  • 200ml vodka, or 25ml per glass

Spooky Ice Sculptures

  • For the hands, fill food safe gloves 3/4 full with water (or use juice so you don't water down your punch). Tie them like a balloon, or twist the end and use a strong clamp to keep it closed and lay as flat as possible in the freezer (ideally on a tray).
  • When frozen solid, take them out of the freezer and very gently cut the gloves off using small scissors or a knife. Be careful not to break the fingers!
  • Add them to the punch just before serving.


  1. Tip the cherry juice, orange peel, chilli, cinnamon sticks, cloves and ginger into a large saucepan.
  2. Simmer for 5 mins, then turn off the heat.
  3. Leave to cool, then chill for at least 4 hrs, or up to 2 days – the longer you leave it the more intense the flavours.
  4. If serving to children, take the chilli out after a few hours.
  5. When you’re ready to serve, pour the juice into a punchbowl, with the Raspberries, Blackberries and Blueberries.
  6. Serve in tumbler glasses and add a straw to each.
  7. If you're adding vodka, do so at this stage.

Cook's notes

When you fill a large punchbowl, make sure it is sitting where you want it first so you don't have to try and move it after it is full!

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