Spooky Halloween Punch
Andi Healey
Web Manager
A spooky, tasty halloween punch, made more chilling by adding in a frozen ice hand.
Ingredients
- 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.
Method
- Tip the cherry juice, orange peel, chilli, cinnamon sticks, cloves and ginger into a large saucepan.
- Simmer for 5 mins, then turn off the heat.
- 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.
- If serving to children, take the chilli out after a few hours.
- When you’re ready to serve, pour the juice into a punchbowl, with the Raspberries, Blackberries and Blueberries.
- Serve in tumbler glasses and add a straw to each.
- If you're adding vodka, do so at this stage.
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