BLOODY PUNCH
Provided by Ree Drummond Bio & Top Recipes
Time 15m
Yield about 6 quarts
Number Of Ingredients 5
Steps:
- Fill a powder-free latex glove with punch; tie closed. Freeze at least 6 hours or overnight. (For the best shape, hang the glove from a rack in your freezer with the fingers pointing down.)
- When ready to serve, combine the remaining fruit punch, daiquiri mix, Dr Pepper, grape-raspberry juice and ginger ale in a large punch bowl. Peel the glove off the frozen hand and add to the bowl.
BLOOD ORANGE VAMPIRE PUNCH
Provided by Food Network Kitchen
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
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-RED CHERRY PUNCH
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Welcome your guests with a cup of "blood": Stir one 64-ounce bottle cherry or cranberry-cherry juice, 1 liter ginger ale, 1/4 cup lemon juice and 1 tablespoon grenadine in a large punch bowl. Add 2 cups frozen cherries and 1 orange, cut into chunks. (To spike it, add 2 cups bourbon or rye and 3 dashes orange bitters. )
DRACULA'S BLOOD PUNCH RECIPE
Halloween is all about getting spooky! And what better way to achieve the ultimate Halloween bevvy for your monster bash than a frightening drink like this non alcoholic blood punch recipe?
Provided by Petro
Categories Drinks
Time 10m
Number Of Ingredients 7
Steps:
- Pour the cherry juice into a large saucepan and add orange peel, chili, cinnamon sticks, cloves and ginger.
- Simmer for 5 mins, then turn off the heat.
- Leave to cool, then chill for a few hours or up to 2 days - the longer you leave it the more intense the flavors.
- If serving to young children, take the chili out after simmering or skip altogether.
- When you're ready to serve, pour the juice into a pitcher.
- Serve in champagne glasses or jars/mugs with a straw in each.
VAMPIRE BLOOD DRINK
Provided by Michael Chiarello : Food Network
Time P1DT15m
Yield enough ice for 1 big punch bowl
Number Of Ingredients 7
Steps:
- Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer.
- Before serving, chill with the Body Part Cubes of floating face and hands.
- Pour into glasses and stir with glow stick swizzle sticks.
- Color the cold water with enough green food coloring to make it stand out against the background of the punch.
- Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing.
- Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours. Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.
- When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily.
- Carefully float the face and hands in the punch.
HALLOWEEN PUNCH
Make a mocktail for your Halloween party using cherry juice, chilli, cinnamon and ginger, then garnish with edible fangs. Add vodka for those who prefer it
Provided by Cassie Best
Categories Drink
Time 15m
Number Of Ingredients 8
Steps:
- 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 young children, take the chilli out after a few hours.
- When you're ready to serve, pour the juice into a jug. Serve in glass bottles or glasses and pop a straw in each. If you're adding vodka, do so at this stage. Dangle a fangs sweet from each glass.
Nutrition Facts : Calories 77 calories, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar
BLOOD ORANGE PUNCH
This tangy punch is festive, refreshing and easy to prepare. Instead of plain ice cubes, I add frozen orange juice cubes. -Sandy McKenzie, Braham, Minnesota
Provided by Taste of Home
Time 5m
Yield about 3-1/2 quarts.
Number Of Ingredients 6
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.
Nutrition Facts :
DRAGON'S BLOOD PUNCH AND HAND ICE MOLD
Halloween fun for everyone (you can add some vodka or rum for the adults...but you didn't hear that from me!). I'm really not sure how to put in Zaar times for prep and cook, so just take a look at the directions. It's very easy! The frist "ingredient" is: 1 new rubber glove, washed well and rinsed. The Zaar puter kept spitting that one back at me.
Provided by Annacia
Categories Punch Beverage
Time P2DT10m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- You will also need: 1 lb coffee, can washed and rinsed.
- To make the hand, fill rubber glove with water. Tie at the wrist with string and freeze one or two days. Unmold. Sometimes a finger will fall off when unmolding, this only adds to the ghoulish effect.
- To make a base for the hand, fill coffee can about 1/3 full with water. Insert the hand and freeze until firm. To remove, run water on the outside of can.
- When ready to serve pour half the chilled juices and ginger ale into the punch bowl. Insert hand ice mold in the center. Fill bowl with remaining juices and soda. For added effect, place a few drops of red food coloring on the tips of the fingers just before serving.
Nutrition Facts : Calories 130.3, Fat 0.2, Sodium 11.6, Carbohydrate 32.8, Fiber 0.1, Sugar 30.4, Protein 0.1
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