Vampire Punch Recipes

VAMPIRE PUNCH SLUSHIES

Steps:

• Bring water to boil in large saucepan on medium-high heat. Add dry gelatin mix; cook and stir 3 min. Remove from heat. Add pineapple juice, orange juice and drink mix; stir until mix is dissolved.
• Pour into 13x9-inch pan; cover. Freeze 4 hours or until slushy.
• Meanwhile, pour sprinkles onto small plate. Pipe decorating gel onto rims of 10 (12-oz.) glasses. Dip rims of glasses, 1 at a time, into sprinkles, turning to evenly coat each rim with sprinkles. Set aside until ready to use.
• Use fork to break frozen juice mixture into small pieces just before serving; spoon into punch bowl. Add ginger ale; stir until blended. Serve in prepared glasses.

VAMPIRE BLOOD DRINK

Steps:

• Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer.
• Before serving, chill with the Body Part Cubes of floating face and hands.
• Pour into glasses and stir with glow stick swizzle sticks.
• Color the cold water with enough green food coloring to make it stand out against the background of the punch.
• Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing.
• Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours. Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.
• When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily.
• Carefully float the face and hands in the punch.

VAMPIRE PUNCH

Steps:

• Put all ingredients in a punch bowl.
• Add ice cubes just before serving.