Spooky Halloween Punch Recipe
Andi Healey
Web Manager
Spooky Halloween Punch Recipe
A spooky, tasty Halloween punch, made more chilling by adding in a frozen ice hand. Perfect for Halloween parties, this cherry juice punch combines warming spices with berries and optional vodka for the adults.
👻 The Show-Stopper: The frozen ice hand is what makes this punch truly memorable at Halloween parties. Prepare it the night before for maximum impact!
Ingredients
For the Punch
- 2 litres 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
- 10 cloves
- 6 slices ginger
- Raspberries, blackberries and blueberries
For an Alcoholic Version
- 200ml vodka, or 25ml per glass
Spooky Ice Sculptures
- Food-safe disposable gloves
- Water or juice for freezing
Method
Making the Ice Hands (Prepare the night before)
- Fill food-safe gloves three-quarters full with water (or use juice so you don't water down your punch).
- Tie them like a balloon, or twist the end and use a strong clamp to keep it closed.
- Lay as flat as possible in the freezer, ideally on a tray.
- When frozen solid, take them out of the freezer and very gently cut the gloves off using small scissors or a knife. Be careful not to break the fingers!
- Keep frozen until ready to add to the punch just before serving.
Making the Punch
- Tip the cherry juice, orange peel, chilli, cinnamon sticks, cloves and ginger into a large saucepan.
- Simmer for 5 minutes, then turn off the heat.
- Leave to cool, then chill for at least 4 hours, or up to 2 days – the longer you leave it the more intense the flavours.
- If serving to children, take the chilli out after a few hours.
- When you're ready to serve, pour the juice into a punchbowl, with the raspberries, blackberries and blueberries.
- Add your frozen ice hands just before serving.
- Serve in tumbler glasses and add a straw to each.
- If you're adding vodka, do so at this stage (200ml for the whole bowl, or 25ml per individual glass).
Bartenders's Notes
Top Tip: When you fill a large punchbowl, make sure it is sitting where you want it first so you don't have to try and move it after it is full!
Spice Level: The chilli adds warmth without making it spicy, but remove it earlier if serving to young children.
Make Ahead: The punch base can be made up to 2 days in advance. The longer it infuses, the more intense the spiced flavours become.
Ice Hand Success: Use powder-free gloves and don't overfill them – three-quarters full is perfect. The ice will expand slightly as it freezes.
🍷 Serving Suggestion: Use quality tumbler glasses to serve this punch. The Riedel Barware range works beautifully for casual party drinks like this!
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