Quick And Easy Witches Brew Recipes

Steps:

• To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
• Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
• Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
• To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

Steps:

• Puree the cucumbers, jalapeños, sugar and ? cup water in a blender until smooth. Strain through a fine-mesh sieve into a large pitcher. Add 1 cup lime juice to the pitcher and stir. Refrigerate until ready to serve.
• Pour the remaining 2 tablespoons lime juice on a plate. Combine 2 tablespoons salt and the chile powder on another plate. Dip the rims of 8 glasses into the lime juice, then into the salt mixture. Add ice to the glasses.
• Add the soda to the pitcher and stir, then divide the punch among the glasses. Garnish with gummy candies.

Steps:

• Mix boiling water, sugar, and lime-flavored gelatin together in a large bowl until sugar and gelatin are dissolved. Stir in pineapple juice.
• Pour pineapple juice mixture into a punch bowl. Add ginger ale, orange sherbet, orange drink, and gummy candy; stir well until blended.

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place the kiwi, mint and sugar syrup in a blender; cover and process until blended. Pour into a large pitcher; stir in vodka if desired. Refrigerate until chilled., Just before serving, stir in ginger ale. Serve over ice.

Steps:

• Start by making the fruit base. Pour 60ml water into a saucepan and add the caster sugar, if using (use 75ml water if not using the sugar), and tip in the berries. Cook for 3-4 mins over a medium heat until the berries have defrosted and are starting to soften, and the liquid is bubbling. Turn off the heat and leave to cool. Strain and pour into a jug.
• Pour the fruit base (you should have approximately 80ml) into a cocktail shaker with the vodka, raspberry liqueur, blue curaçao, lemon juice and a large handful of ice. Shake well until the outside of the shaker feels cold and frosty.
• Double strain into four chilled coupe or martini glasses. Sprinkle with a little edible glitter, if using, and stir. Garnish with a skewered cocktail cherry, too, if you like.