Bloody Black Currant Punch Recipes

BLOODY PUNCH

Steps:

• Fill a powder-free latex glove with punch; tie closed. Freeze at least 6 hours or overnight. (For the best shape, hang the glove from a rack in your freezer with the fingers pointing down.)
• When ready to serve, combine the remaining fruit punch, daiquiri mix, Dr Pepper, grape-raspberry juice and ginger ale in a large punch bowl. Peel the glove off the frozen hand and add to the bowl.

BLOODY BLACK CURRANT PUNCH

Steps:

• Stir brandy and sugar in a large bowl. Add nectar; stir to combine. Refrigerate until cold, about 1 hour. Punch can be refrigerated in an airtight container up to 3 days. Add seltzer just before serving.

BLACK CURRANT & VANILLA PUNCH

Steps:

• Bring apple juice to the boil, remove from heat & put tea bags into the liquid. Allow to cool.
• When cold take out tea bags, add mineral water.
• A presentation tip is to serve scattered with pink rose petals.

BLACK CURRANT STAR PUNCH

Steps:

• Pour the apple and blackcurrant juice into 2 ice-cube trays and freeze for 4 hours or overnight.
• Combine lemonade and fruit drink in a large serving bowl or jug. Add the ice cubes and serve immediately.
• Notes & tips.
• Prep: 5 mins (+ 4 hours or overnight freezing time).
• You can make the ice cubes to the end of step 1 up to 1 day ahead. Carry out step 2 just before serving. Decorative ice-cube trays are available from most specialty kitchen stores.