Halloween Brew-ha-ha Punch
This simple punch is tasty, refreshing and a lot of fun. It would make a great centrepiece at any Halloween party and can be served warm or chilled. Add a little brandy if serving to adults if liked. Syringes can be bought from a pharmacy, but be sure to request ones without needles.
Sharon Hearne Smith
Sharon Hearne Smith
Recipe - SuperValu Online
Halloween Brew-ha-ha Punch
Prep Time15 Minutes
Servings12
0Ingredients
125 g Fresh Raspberries
1 portion Ice optional
750 medium SuperValu Apple Juice
800 ml SuperValu Ginger Ale
6 - SuperValu Red Apples
12 x 5ml syringes without needles
Directions
Ingredients
- 125 g Fresh Raspberries
- 1 portion Ice optional
- 750 medium SuperValu Apple Juice
- 800 ml SuperValu Ginger Ale
- 6 - SuperValu Red Apples
- 12 x 5ml syringes without needles
Method
- Blend the raspberries in a mini blender until smooth. Pass through a fine mesh sieve over a small bowl, discarding the seeds. Suck the raspberry purée up into each of the syringes to fill. These can be prepared up to a day in advance. Spoon any remaining purée into a small serving bowl.
- Pour the ginger ale and apple juice into a large bowl or punch bowl. Remove the cores from the apples, then cut each apple in half. Using a small sharp knife, have fun carving out faces from the skin side of each apple, popping them into the punch as you go. Add ice to the punch if liked.
- To serve, ladle the punch from the bowl into serving glasses. Serve each one with a syringe of raspberry purée for guests to inject into their drink themselves, along with the remaining purée in a bowl on the side for refilling. You might like to place a tongs alongside for guests to fish out the apple pieces to enjoy.
15 minutes
Prep Time
0 minutes
Cook Time
12
Servings
Recipe
Ingredients
- 125 g Fresh Raspberries
- 1 portion Ice optional
- 750 medium SuperValu Apple Juice
- 800 ml SuperValu Ginger Ale
- 6 - SuperValu Red Apples
- 12 x 5ml syringes without needles
Method
- Blend the raspberries in a mini blender until smooth. Pass through a fine mesh sieve over a small bowl, discarding the seeds. Suck the raspberry purée up into each of the syringes to fill. These can be prepared up to a day in advance. Spoon any remaining purée into a small serving bowl.
- Pour the ginger ale and apple juice into a large bowl or punch bowl. Remove the cores from the apples, then cut each apple in half. Using a small sharp knife, have fun carving out faces from the skin side of each apple, popping them into the punch as you go. Add ice to the punch if liked.
- To serve, ladle the punch from the bowl into serving glasses. Serve each one with a syringe of raspberry purée for guests to inject into their drink themselves, along with the remaining purée in a bowl on the side for refilling. You might like to place a tongs alongside for guests to fish out the apple pieces to enjoy.
