Blood Orange Berry Punch Food

BLOOD ORANGE VAMPIRE PUNCH

Steps:

• Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Transfer to a medium bowl and refrigerate until chilled, about 1 hour.
• Combine the blood orange juice, cherry juice, lemon juice, chilled simple syrup and 2 cups cold water in a pitcher. Refrigerate until chilled, at least 30 minutes.
• Just before serving, stir the tequila into the punch, if using. Decorate the rim of the pitcher with red gel icing, allowing some to drip down the side. Serve over ice.

BLOOD ORANGE PUNCH

Steps:

• In a large punch bowl, combine the cranberry juice, lemon juice and sugar; stir until sugar is dissolved. Just before serving, add the soda, ice and candy fangs.

BLOOD ORANGE BERRY PUNCH

Steps:

• Mash raspberries; strain, reserving juice and discarding seeds. Just before serving, combine the raspberry juice, orange juice and pineapple juice in a punch bowl. Stir in ginger ale. Garnish with orange slices if desired.

NON-ALCOHOLIC PUNCH

Steps:

• Put the cranberries into a medium size, rigid freezer container, cover with water (by about 2.5cm), freeze until solid.
• Mix the cranberry juice in a large jug (about 1.5 litre) with the orange and lime juices.
• To serve, smash the sheet of frozen cranberries into shards and put in the bottom of eight highball glasses. Put a wedge of lime and orange and a mint sprig in each glass, then pour in the mixed fruit juices and top up with Appletise.

DRAGON'S BLOOD PUNCH (NON-ALCOHOLIC)

Steps:

• Combine all ingredients in a large punch bowl or pot. Add ice and stir.
• For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.
• Ladle into serving glasses.

SPARKLING POMEGRANATE CITRUS BERRY PUNCH

Steps:

• Place ice in a 3-litre (12 cup) pitcher or punch bowl. Add lemon soda, orange soda, juice and frozen pomegranate arils; stir to combine.
• Add orange slices and mint.