BLUEBERRY PUNCH
Provided by Ellie Krieger
Time 15m
Number Of Ingredients 0
Steps:
- Dissolve 2 tablespoons honey in 1/4 cup boiling water. Puree 1 cup thawed frozen blueberries and 1/2 cup cold water in a blender. Pour the blueberry puree through a fine-mesh strainer into a pitcher. Add up to 3 1/2 cups cold water and the dissolved honey to the pitcher and stir.
BLOODY EYEBALL PUNCH
Provided by Anne Burrell
Categories beverage
Time 8h10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Stuff the cherries into the holes of the lychees, using a toothpick to keep them in place if necessary. Place each stuffed lychee on a sheet pan or in a freezer-safe casserole dish. Freeze for at least 8 hours and up to overnight.
- Mix the prosecco, vodka and cherry juice together in a large punch bowl. Taste and add the reserved lychee juice as needed for sweetness. Remove the toothpicks from the frozen lychees. Add the "eyeballs" to the punch and serve with a gummy worm draped over the rim of each glass, if desired.
BERRY EYEBALL PUNCH
Provided by Food Network Kitchen
Categories beverage
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Puree the blackberries, lychee syrup and lemon juice in a blender. Strain through a fine-mesh sieve into a pitcher, pressing on the solids with a rubber spatula. Add the acai juice and blueberry juice. Refrigerate until chilled, at least 2 hours.
- Gently push a blueberry into the cavity of each lychee. Transfer the punch to a punch bowl or pitcher and add the stuffed lychees, then gently stir in the lemon-lime soda and rum, if using. Serve over ice.
ZOMBIE EYEBALL PUNCH
Provided by Food Network
Time 4h20m
Yield about 2 1/4 cups punch, plus 30 eyeballs
Number Of Ingredients 11
Steps:
- In a saucepan, bring the cream, sugar and lemon extract to a simmer. Slowly sprinkle the calcium lactate into the pan and mix with a hand blender. Chill.
- Meanwhile prepare the molds (I use a small flexi-mold, but any mold that is able to be flexible will do) with a dot of melted chocolate to resemble a pupil, and place in the refrigerator to set. Then brush the blue cocoa butter to resemble the iris, and pipe in the jelly to resemble bloody veins.
- Once the cream mixture is cold, whip to a soft peak using a hand mixer. Pipe into the prepared molds and freeze until set.
- Unmold the eyeballs and leave them soaking in the Alginate Solution for about 2 minutes. Then rinse with cold water and store in the fridge until you are ready to serve.
- Place the eyeballs in a dish (2 each is appropriately scary) and top with the lime soda. I find that a clear soda without color gives the eyeballs a better look and flavor.
- Sprinkle the sodium alginate into the water and, using a hand blender, mix the solution until there is no more visible powder left. This takes a couple of minutes. Chill the solution until you are ready to use it.
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