Poison Apple Punch Recipes
APPLE ORCHARD PUNCH
This quick and easy punch would be delightful at a country wedding or any celebration. Champagne can be used instead of ginger ale for an adult punch.
Provided by Michele O'Sullivan
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
- Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
Nutrition Facts : Calories 168 calories, Carbohydrate 42.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 19.1 mg, Sugar 37.5 g
POISON APPLE MARTINI
Who says Halloween is just for kids? Enjoy this Halloween cocktail.
Provided by DotDot
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with crushed ice; add vodka, cranberry-apple juice, and pomegranate juice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass. Garnish with apple slice and a small chip of dry ice for effect.
Nutrition Facts : Calories 207.6 calories, Carbohydrate 20.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 3.4 mg, Sugar 7.9 g
POISON APPLES
Candied apples get a spooky twist with the simple addition of food coloring, which makes them look like the poison apples of fairy tale fame! Slice the apples into 8 candy-coated wedges to serve, which can also be easier on the teeth!
Provided by Erin Jeanne McDowell
Categories dessert
Time 3h25m
Yield 6 candied apples
Number Of Ingredients 7
Steps:
- Remove any stems from the apples by twisting them off or snipping with kitchen shears. Place the apples on a parchment-lined baking sheet. Firmly press treat sticks into the center of the stem end of each apple.
- In a medium pot, combine the sugar, corn syrup, water and food coloring. Bring to a simmer over medium heat, stirring. Once it simmers, stir in the vanilla extract, stop stirring and attach a candy thermometer. Use a pastry brush dipped in cool water to brush around the sides of the pot so they are totally clean and free of any sugar granules.
- Continue to boil the sugar over medium heat until it reaches 300 degrees F, 10 to 15 minutes. Let cool for a few minutes until it reaches 275 degrees F.
- Dip 1 apple into the hot sugar syrup, holding onto the treat stick, and dipping so that at least 3/4 of the apple is coated. Lift the apple out of the syrup, allowing the excess to drip back into the pot, then transfer to the prepared baking sheet stick-side up.
- Repeat with the remaining apples, tilting the apple and/or the pot, as needed, as you use up more of the syrup. If the syrup gets too thick, it can be gently reheated over medium-low heat. Don't stir, just gently swirl the pot over the heat until it becomes fluid again.
- Let the apples cool completely, about 3 hours, before serving. Slice each apple into 8 wedges to make them easier on the teeth!
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