Ghost Punch

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24 users rated this recipe an average rating of 4.0
  • Makes: 16 servings
  • Prep: 10 mins
  • Chill: 6 hrs or overnight
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Ghost Punch
Ingredients
1
pint whipping cream or half-and-half
1/4
cup sugar
1
teaspoon vanilla
1
46 ounce can 100% berry or apple juice
1
12 ounce can frozen grape juice concentrate, thawed
1
2 liter bottle lemon-lime carbonated beverage, chilled
 
Black decorating gel
Directions
  1. Stir together whipping cream or half-and-half, sugar, and vanilla until sugar is dissolved. Place silicone ghost mold on small tray. Pour cream mixture into molds. Cover with plastic wrap, freeze for 6 hours or overnight until firm.
  2. In a large punch bowl, combine berry or apple juice, grape-juice concentrate, and lemon-lime carbonated beverage. Remove cream ghosts from mold by inverting and peeling the mold away from the frozen cream mixture. Place on a chilled tray lined with plastic wrap or waxed paper. Add mouths and eyes with black decorating gel.
  3. Use a spatula to place ghosts in the punch bowl. Serve immediately.
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