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If you are looking for healthy punch recipes to serve at your Halloween shindig, here are three that will have your guests screaming with delight.
Dripping Blood Halloween Punch Recipe
8 thick slices cucumber
4 cups pineapple juice
1 cup orange juice
2 cups ginger ale or sparkling water
8 tablespoons grenadine syrup
Cut cucumber slices into vampire fangs by cutting three small triangles out of cucumber slice to give the appearance of sharp teeth. Combine pineapple and orange juice in large pitcher. Refrigerate until serving time. Immediately before serving, stir ginger ale into juice mixture. Fill clear cups to the top with ice. Smaller ice cubes (not crushed) work better for this drink. Add cucumber vampire fangs to the rim of each cup. Pour punch into cups. Drizzle 1 tablespoon grenadine over top of each serving, giving the appearance of blood dripping down through the punch.
Witch's Brew Halloween Punch Recipe
2 quarts (8 cups) apple cider
1/2 cup honey
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 quart vanilla ice cream
Combine apple cider, honey, cinnamon and nutmeg in food processor or blender until smooth. Pour into cups or a punch bowl and top with scoops of ice cream. Sprinkle with additional nutmeg if desired. Serve immediately.
You can add a few drops of food coloring to ingredients in blender to make a scary colored punch. Drip red food coloring over the top of the vanilla ice cream for a blood and guts effect. A few gummy worms or spiders on top of the ice cream or floating in the punch bowl would add to the creep-out factor for your guests. To reduce the fat in this recipe, substitute low fat or fat-free vanilla ice cream or frozen yogurt for regular.
Spooky Green Crockpot Witch's Brew Halloween Punch Recipe
2 quarts apple juice
1 can (1 quart, 14 oz) pineapple juice
1/4 teaspoon allspice
1 box (6 ounces) lime Jell-O
5-6 whole star anise, optional
Pour juices and allspice into 5.5 quart crockpot. Stir Jell-O into juice mixture. Float star anise on top. Cover and cook on low for five hours. To serve, ladle punch into mugs and top with a scoop of sherbet. Don't worry about the punch being too hot for little mouths; the sherbet will cool the punch off enough so that it can be enjoyed immediately.