Easy Halloween Punch Recipes

This fruity punch has a lime base that is accented by pineapple and ginger ale flavors. Every green witch needs a green brew so this is the perfect non-alcoholic punch for your haunted Halloween party!

2 cups sugar
2 quarts water
2 (0.13-ounce) envelopes lime drink mix
1 (46-ounce) can pineapple juice
1 quart ginger ale

In a large 5 quart punch bowl or container, stir together the 2 quarts of water and the sugar until the sugar is fully dissolved. Then mix in the lime drink mix favor packet and the pineapple juice. Chill in the refrigerator and add the ginger ale just before the party (so it doesn't go flat).

Note: To ensure that the punch stays cold for the entire party, you can make an ice ring using some of the punch mixture (freeze the night before the party). In addition, you can place the punch bowl inside a larger bowl with dry ice for an eerie presentation. Check out the video below for detailed instructions on handling dry ice. This punch would also make a fun signature drink for a green wedding (without the dry ice of course).

Recipe from Southern Living

Use eyeball Halloween candy on licorice rocks to create create an eerie and festive look under the cider punch (as shown in the photo). The fog drifting off the drink comes from the dry ice placed in a heavy metal cup set down in the punch. Watch the video below for instructions on using dry ice to create the fog effect. The ice can be dangerous so handle with care. NOTE - the punch base should be made the day before the party so it has time to cool.

Punch Base
1/2 gallon apple cider or apple juice (8 cups)
1/2 cup honey
1 orange, sliced
6 inches stick cinnamon
1 tablespoon coarsely chopped, peeled fresh ginger
1 teaspoon whole allspice
1 teaspoon whole cloves
1 bay leaf, optional

Directions
1. To make the punch base - Combine the cider and honey in a large Dutch oven. To steep the cider, create a spice bag using an 8 to 10" square of 100% cotton cheesecloth - add the cinnamon, fresh ginger, allspice, cloves and bay leaf to the center of the cheesecloth, grab the four corners to gather, and tie closed with a clean string. Toss the spice bag along with the orange slices to the cider in the Dutch oven. Bring the mixture to a boil and then reduce heat. Simmer, covered, for 20 minutes. Remove orange slices and spice bag; discard. Makes about 8 cups base. Cool to room temperature. Transfer punch base to a large pitcher or punch bowl. Cover and chill for 4 to 24 hours.

2. The day of the party - In a punch bowl, combine punch base with; one 12-ounce can frozen cranberry-raspberry juice concentrate, thawed; one 6-ounce can frozen lemonade concentrate, thawed; and 3 cups cold water. Add ice or an ice ring created from the base punch, if you like. Thinly slice 1 medium apple. Float apple slices and whole frozen cranberries in punch. Makes 18 (6-ounce) servings.

NOTE - you can "spike" this punch with vodka for adult Halloween parties. Just substitute vodka for some of the cold water to get the desired drink strength.

Recipe from Midwest Living

A fun take on the traditional Halloween game, this red punch combines various juices to acheive a delectable blend of fruity goodness.

1 (32-ounce) bottle apple cider
1 (32-ounce) bottle cranberry juice drink
1 (16-ounce) jar whole crabapples, undrained
1 (6-ounce) can frozen orange juice concentrate, thawed
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (1-liter) bottle ginger ale or lemon-lime soft drink, chilled

Stir together first 5 ingredients. Chill so punch is cold for party. Stir in ginger ale just before serving so it doesn't go flat. Serve over ice OR create an ice ring from the punch base so the punch stays cold for the entire event. Makes about 4 quarts of punch.

Recipe from Southern Living

Grape beverages give this punch its black color while carbonated beverages give it a bubbly effect. Throw in an ice ring infused with gummy worms and you have the perfect creepy punch for a Halloween party.

1 cup gummy candy worms
4 cups green berry rush kiwi-strawberry fruit punch (from 128-oz container)
3 cans (12 oz each) orange-flavored carbonated beverage
3 cans (12 oz each) grape-flavored carbonated beverage
1 can (11.5 oz) frozen grape juice concentrate, thawed

1. To make the wormy ice ring, place most of the gummy worms in the bottom of a 6 cup ring mold. Then pour green berry rush punch over the worms (they'll float to the top) until it is filled to within 1 inch of the top of the ring. Place a few worms around the edge of the mold so that they will stick up out of the ice rung. Place mold in the freezer for 5 to 6 hours or until the ring is frozen solid.

2. Just before serving at the party. Loosen the ice ring from the mold by dipping it in hot water just until it is loosened. Place the ice ring in the bottom of a large punch bowl to make sure it fits then remove it. Add both carbonated beverages and thawed juice concentrate and mix together. Gently place the ice ring back in the punch bowl with the beverages and make sure the worms are showing for a great edible candy centerpiece presentation.

Recipe from Betty Crocker

You use blueberries frozen in a round ice cube tray to create floating "eyeballs" for this fun and festive Halloween punch.

Ingredients
1/2 pint blueberries
1 qt. water
Yellow food coloring, optional
1 1/4 cups fresh lemon juice
1/2 cup fine sugar
1 cup orange liqueur
1/4 cup raspberry liqueur
2 (750 ml) bottles dry Champagne, chilled
2 lemons, thinly sliced, for garnish

Instructions
1. Place 1 blueberry in each compartment of iceball tray. Mix 1 quart water with few drops of yellow food coloring. Pour water over the blueberries in each compartment to fill. Freeze "eyeballs" overnight.

2. The day of the party, combine lemon juice, sugar, and orange and raspberry liqueurs in a glass punch bowl (must be non-reactive) stirring until sugar is completely dissolved. Chill, covered, for at least 1 hour.

3. Just before you are ready to serve, add the bubbly Champagne and stir to combine. Then add lemon slices and frozen blueberry eyeballs to bowl. Makes about 8 servings. Serve in footed punch glasses or champagne flutes. And don't forget the wine charms like those shown in the photo so that all of your guests know which glass is theirs. Some retailers even sell Halloween themed charms these days.

NOTE - I suggest doubling or tripling this recipe for a large Halloween party!
Recipe from My Recipes