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Nothing gets a party started like a cauldron of ghoulish brew! Creepy hands, “blood clots” and wisps of swirling fog set the tone for the frightening feast to come.
Food-grade dry ice is the best way to make spooky punches. It can be safely added into the punch, provided you follow some precautions. Do not add regular ice to the punch. If your guests like regular ice, add to individual glasses only. Use large pieces and be careful not to eat any of the dry ice. Even after the ice has stopped producing “smoke”, it will look like regular ice and float in the punch. Do not ingest these pieces. Allow for two to four pounds of dry ice for each gallon of punch. Dry ice is heavier than ice and it sinks to the bottom. When serving the punch, carefully ladle it into drinking glasses without any dry ice. Do not touch dry ice directly, but use insulated gloves or tongs. Use a ladle to pour punch into cups without any dry ice and it will be perfectly safe.
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Prep Time: 15 minutes, Cook Time: 24 hours freeze time, Serves 16
Frozen Hands
4 c. Henry's Orange Juice
1 c. water
4 drops blue natural food coloring
6 surgical gloves
Mix together juice, water and food coloring. The juice will turn a ghastly green color! Pour the juice into gloves and tie the ends securely (like a balloon). Lay flat in freezer and freeze for 24 hours.
Punch
1 can lemonade frozen concentrate
1 can raspberry frozen concentrate
8 cans natural Lemon-Lime Soda
1 bottle Henry's Raspberry Italian Soda
1 container strawberry, raspberry or mango sorbet
1 (10 oz) bag Henry's Organic Frozen Raspberries
2 lb. dry ice
10 plastic spiders
1 bag spider webs
Mix frozen concentrate and soda in punch bowl. Add sorbet and raspberries. Remove hands from freezer and cut away plastic gloves. Place hands in punch. Wrap spider webs around punch bowl and add spiders to the web. Just before serving, add dry ice, using tongs or insulated gloves.
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