Frozen Crunchy Punch Food

HALLOWEEN PUNCH WITH FROZEN HAND

Steps:

• Wash and rinse the outside of a large disposable glove. Turn glove inside out.
• Pour 1/4 cup cold water into a large bowl and sprinkle gelatin powder on top; let stand for 1 minute.
• Bring remaining 2 1/2 cups water to a boil. Pour over gelatin mixture, stirring constantly until granules are completely dissolved. Allow to cool slightly.
• Pour gelatin mixture into the glove using a funnel. Ensure that the liquid has completely filled all of the fingers. Use a rubber band to tie the top closed. Place on a plate or tray lined with parchment paper and freeze until solid, 1 to 2 days.
• Combine 1/2 water, sugar, ginger, cinnamon sticks, and cloves in a small saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat. Pass through a sieve to catch ginger pieces and spices. Let cool.
• Combine juice, sparkling water, and vodka in a large punch bowl. Stir in 1/2 of the ginger syrup. Add more syrup to reach desired flavor.
• Remove frozen hand from the freezer and dip briefly in warm water. Cut off the top of the glove. Peel away the glove carefully. Immerse the frozen hand in the punch before serving.

FROZEN CRANBERRY PUNCH

Steps:

• Combine all ingredients in a large plastic (freezeable) container or ice cube trays (I used a plastic pitcher).
• Cover and freeze.
• To serve, spoon into wine glasses or goblets.

FROZEN JUICE PUNCH

Steps:

• Mix ingredients just before serving.
• Pour over crushed ice or frozen ice ring.

FROZEN CRUNCHY PUNCH

Steps:

• Dissolve the 3 packages of Jello in 13 Cups of boiling water, add the 4 Cups of Sugar, stir until it is dissolved. Let cool.
• Add the 12 oz of Lemon Juice and the 2-46 oz Cans of Pineapple Juice.Mix well and pour in to the 4-1/2 gallon cartons or 4-2 liter soft drink bottles and freeze.(I have frozen these for up to 5 months)About two (2) hours before serving time, remove carton from freezer, cut away carton and place in punch bowl.
• Break into pieces with a large fork and SLOWLY add 1 Bottle of the Ginger Ale or 7Up for each frozen carton.Stir till crunchy and ready to serve.BE SURE TO HAVE THE GINGER ALE OR 7UP COLD WHEN YOU ADD TO THE FROZEN PUNCH.
• Personal Note: I always slice a orange or lime thin and float on top of punch for presentation.
• Pour Ginger Ale or 7Up SLOWLY down the side of the punch bowl, into the frozen punch it will stop the foaming that some time happens when pouring soda...I use Ginger Ale ,as I find it keeps the punch from being to sweet.In Fact I use the Wall-Mart brand because it is not as sweet..PERSONAL NOTE I just tried 4 empty 2 liter soda bottles to freeze the punch in.
• Then I divided the punch evenly among the bottles, and then froze ..It worked as well if not better then the 1/2 Gallon milk jug's.It was easier to cut open,I just punched a whole in the side of the soda bottle ,then cut in half and dumped the slightly defrosted punch in the bowl and then broke up with a fork till slushy.
• Then slowly poured the Ginger ale down side of bowl. JUST be careful when cutting the soda bottle in half that it does not roll that is why you punch a hole in it then use the hole to cut through.

FRUIT PUNCH WITH FROZEN RING

Steps:

• Pour 1 inch of apple juice into a tube pan and place in the freezer until solid, 3 to 4 hours.
• Arrange cherries evenly over the frozen juice ring and place lemon slices on top of each cherry. Return to the freezer for 10 minutes.
• Pour 1/4 inch apple juice over the frozen ring and freeze for 10 minutes. Fill tube pan to within 1 inch of the top and freeze until solid, 3 to 4 hours.
• To make punch, combine 16 ounces cranberry-cherry juice, 32 ounces fruit punch, and 1 liter ginger ale in a large bowl. Remove frozen ring from the freezer and place in the juice mixture. Use remaining juices, including apple, to adjust flavor and maintain volume as guests enjoy the punch.