The Penny Whistle Halloween Book Halloween Punch Recipe
HALLOWEEN PUNCH RECIPE INGREDIENTS
* 4 c Apple cider * 1 1/2 c Orange juice * 1 c Pineapple juice * 2 tb Sugar * 4 c Ginger ale * Ice cubes
HALLOWEEN PUNCH RECIPE INSTRUCTIONS
* Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl. * Pour in the ginger ale. * Add ice cubes. Makes 10-1/2 cups...enjoooy it ! halloween-punch-recipes-2
Halloween Punch Recipes # 4 HALLOWEEN PUNCH RECIPE INGREDIENTS * 2 packages Kool-Aid * 2 cups sugar * 2 quarts water * 46 ounces pineapple juice * 1 quart Seven Up * 2 to 3 pints sherbet -- optional
HALLOWEEN PUNCH RECIPE INSTRUCTIONS
* Mix Kool-Aid, sugar and water. * Add juice; chill. * Pour over ice in punch bowl. * Add chilled Seven Up. * Serve at once. * 50 half cup servings. * For special punch, drop scoops of sherbet in punch right before serving. * Use raspberry with red, pineapple or lime with green, etc. Enjoy the halloween punch !
HALLOWEEN PUNCH RECIPE INSTRUCTIONS Heat apple juice almost to boiling. Add spice bag and cinnamon sticks. Simmer 5-10 minutes. Add orange juice, lemon juice and brown sugar. Heat. Serve in a Halloween punch bowl. Makes approximately 20 - 4 oz servings....enjoy it !
Skelley’s Scary Punch ... a nice Halloween punch recipe to try !
HALLOWEEN PUNCH RECIPE INGREDIENTS
2 – two liter bottles of orange soda
1 – one liter bottle of club soda
1 container of orange sherbet
1 small container of whipped topping
HALLOWEEN PUNCH RECIPE INSTRUCTIONS marshmallow ghosts, either homemade or purchased (To make, roll out marshmallows, cutting them into small ghost shapes. Sprinkle with some ‘sugar glitter’ - a product used when making wedding cakes - if desired for an illuminating effect.) Small plastic or rubber skeletons – about 6-12 inches long. Mix the two sodas together; gently add the sherbet, then dollop the whipped topping onto the punch. Carefully add the ghosts on top of the punch, then drape the skeletons around the punchbowl by their arms (rather arm bones!). The Halloween punch recipe is ready !
To contact us Click HERE Halloween Vampire Ritual Halloween Punch Ingredients:
1 1/2 to 2 oz. gin
1/2 oz. triple sec
1 1/2 oz. blueberry-beet syrup (recipe below)
10-15 blueberries
3/4 oz. lemon juice
Halloween Punch Instructions: Muddle blueberries and syrup together, then pour mixture and all other ingredients into cocktail shaker with ice. Shake vigorously and strain into martini glass. For garnish, use a lemon slice colored with beets.
For syrup: Boil equal parts water and sugar along with several slices of raw beet and small handful of blueberries. Strain out solids and let liquid cool before use.
To contact us Click HERE it's that time of year again and here are three super easy home run punch recipes! INSTANT PITCHER PUNCH 1quart water 2 rounded tbs instant tea 1 6 ounce can frozen lemonade 1 6 ounce can frozen limeade 1 cup cranberry juice cocktail 1 20 oz bottle of ginger ale orange and lemon slices combine cold water and instant tea in a large pitcher, add concentrates and cranberry juice, just before serving add ginger ale, garnish with orange and lemon slices. YIELDS: 2 1/2 qts
CRANBERRY FIZZ 1 16 ounce bottle cranberry juice cocktail chilled 1 bottle 10 ounce low calorie citrus flavored carbonated beverage chilled 1 lemon cut in 6 slices just before serving, mix cranberry juice and carbonated beverage in a large pitcher pour into 6 small glasses. Make a slit in each lemon slice from outside edge to center, hang over each glass.
SUNNY PUNCH 2 packages orange or tangerine instant soft drink mix 1 cup sugar 4 quarts cold water 2 cans (6 ounce each) frozen lemonade lemon and orange slices put soft drink mix into large bowl. Add sugar, cold water and lemonade concentrate. Stir to combine. Chill. Garnish with lemon and orage slices. YIELD: 35 servings
To contact us Click HERE here are a few punches packed with fresh fruit! ISLAND PUNCH 1 can tropical fruit punch 6 (7 oz each) cans of gingerale whole fresh strawberries for garnish combine tropical fruit punch and gingerale. refrigerate for at least two hours. At serving time garnish with strawberries. YIELDS: 24 servings
EMERALD PUNCH 1 can (6oz) frozen lemonade concentrate 1 can (6oz)frozen limeade concentrate 1 can (1 lb 4 oz) unsweetened grapefruit juice 1 can (1lb 4 oz) pineapple juice 2 bottle (20 oz each) gingerale fresh mint leaves for garnish blend frozen concentrates and fruit juices and refrigerate. At serving time stir in ginger ale. Pour over ice cubes in pitcher and garnish with mint. YIELDS: 27 SERVINGS
FELICITATIONS BOWL heres a punch with south of the border holiday spirit! 1 carton Holland House Instant whiskey sour mix (8 envelopes) 1 carton Holland House Instant Daiquiri Mix (8 envelopes) 1 quart water 1 fifth rum 1 can (20oz) pineapple chunks 1 package (10oz) frozen strawberries 2 bottles (28 oz each) lemon soda, chilled 1 seedless orange, cut into half slices Dissolve both mixes in water in a punch bowl,stir in rum; chill. Just before serving, add ice, pineapple chunks with syrup, frozen strawberries and soda; stir lightly. Garnish with orange slices. YIELDS: 25 servings.
WAIKIKI PINEAPPLE PUNCH *Dole Unsweetened Pineapple Juice is a good source of vitamin C and contains Vitamins B1 and A. No sweetening is added . Chill and Shake well before serving. 1 can Dole unsweetened Pineapple juice (46 oz) 1 1/2 cups apricot nectar (12oz) 1 quart ginger ale chill all ingredients. Pour over ice adding gingerale just before serving YIELDS:20 servings
2 packages orange or tangerine instant soft drink mix