Name: Zombie Punch with Bloody Hands and Fingers (Punch and Fruit-Juice Ice)
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 3 medium talcum-free latex gloves; 2 ½ cups (625 ml) thick red berry juice (such as Bolthouse Farms), approximately; 3 cups (750 ml) chilled pineapple juice; 1 cup (250 ml) chilled mango juice; 1 cup (250 ml) dark or light rum; ¼ cup (60 ml) lime juice; ¼ cup (60 ml) lemon juice; ¼ cup (60 ml) sugar

Zombie Punch with Bloody Hands and Fingers (Punch and Fruit-Juice Ice)

Prep Time

30 min

Yields

8 servings

This spook-tacular fruit and rum punch will be a hit at any Halloween parties.

Courtesy of RICARDO Magazine.

ingredients

Bloody hands and fingers

medium talcum-free latex gloves

2 ½

cups (625 ml) thick red berry juice (such as Bolthouse Farms), approximately

Punch

cups (750 ml) chilled pineapple juice

cup (250 ml) chilled mango juice

cup (250 ml) dark or light rum

cup (60 ml) lime juice

cup (60 ml) lemon juice

cup (60 ml) sugar

Ingredient Substitution Guide

directions

Step 1

Fill a glove with juice and tie to seal. To give the hand a slight curve, place on an orange trimmed so that it sits flat. Freeze overnight. Take care not to allow too many creases to form, or it will be difficult to remove the glove without breaking the fingers.

Step 2

Fill the fingers of the other 2 gloves with the remaining juice. Using clips, hang the gloves in the freezer so that the juice stays in the fingers.

Step 3

In a bowl, stir all the ingredients thoroughly until the sugar dissolves. Cover and refrigerate until well chilled, about 30 minutes.

Step 4

Slice the gloves with a sharp X-acto type blade and carefully remove the hand and fingers.

Step 5

Place the hand, with fingers upturned, in the punch bowl.

Step 6

Serve each glass of punch with a finger.

Rate Recipe

My rating for Zombie Punch with Bloody Hands and Fingers (Punch and Fruit-Juice Ice)

Zombie Punch with Bloody Hands and Fingers (Punch and Fruit-Juice Ice)

ingredients

Bloody hands and fingers

Punch

directions

Rate Recipe

Get the Food Network Canada Newsletter