Halloween punch recipes
Two punch recipes – one alcoholic and one non-alcoholic – to wow your guests at your garden building Halloween party!
Dracula’s blood punch (alcoholic)
2 Ltr. 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
6 slices ginger
Dracula’s fangs sweets (available from sweet shops), to serve (optional)
- 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.
- When you’re ready to serve, pour the juice into a jug. Serve in glass bottles or glasses; add the vodka and pop a straw in each. Finally, hang a fangs sweet from each glass.
Frankenstein’s punch (non-alcoholic)
850g lychees in syrup
9 black grapes
9 white grapes
1 Ltr. sugar-free ginger beer
1 Ltr. sugar-free limeade or lemonade
Green food colouring gel
- Drain the lychees, reserving the juice. Stuff the lychees with the grapes. Divide the lychee ‘eyeballs’ between 6 tumblers.
- Put the reserved lychee juice in a large jug with the ginger beer and limeade or lemonade. Add enough food colouring to turn the liquid a bright green. Pour it over the ‘eyeballs’ just before serving.