SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ghost Punch

Makes: 16 servings
Prep 10 mins Chill 6 hrs  or overnight
Ghost Punch
  • 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

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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe