Ghoulish Punch Receita

This spooky Ghoulish Green Punch is the perfect chilling addition to your Halloween party! A vibrant, bubbly concoction that's both delicious and delightfully eerie. It's surprisingly easy to make, requiring minimal prep time and leaving you more time to perfect your costume. Get ready to unleash the wild side of your Halloween celebration!

Preparo 15 min
Cozimento 15 min
Calorias 159.4 kcal
Proteína 5g
Avaliação Seja o primeiro
Ghoulish Punch 53

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Equipe editorial de cozinha da Forktionary

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

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Como fazer Ghoulish Punch

  1. In a large bowl, sprinkle 1 (3 ounce) package of unflavored gelatin over 1 cup of boiling water. Stir vigorously for at least 2 minutes until completely dissolved.
  2. Stir in 2 cups of green Hawaiian Punch (or your favorite green juice).
  3. Refrigerate for at least 2 hours, or until the mixture has completely cooled and begun to thicken (but is not yet set).
  4. Just before serving, pour the chilled gelatin mixture into a large punch bowl.
  5. Add 4 cups of chilled seltzer water and a large handful of ice.
  6. Gently stir to combine.
  7. Add 4 scoops of lime sherbet and a variety of your favorite Halloween-themed fruit slices (e.g., green grapes, kiwi, pineapple). Stir gently to distribute.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

128g

Fat

1g

Carbs

12g

Perguntas frequentes

Quanto tempo leva para fazer Ghoulish Punch?

Ghoulish Punch leva cerca de 30 minutos do início ao fim — aproximadamente 15 minutos de preparo e 15 minutos de cozimento.

Quantas calorias tem Ghoulish Punch?

Ghoulish Punch tem aproximadamente 159.4 calorias por porção, com cerca de 5 g de proteína, 12 g de carboidratos e 1 g de gordura.

De quais ingredientes preciso para Ghoulish Punch?

Os principais ingredientes de Ghoulish Punch são Boiling Water, Lime Gelatin, Orange Juice, Seltzer Water, Ice Cube, Orange Sherbet. Veja a lista completa com as medidas acima.

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