Print
ShareThis
Iced Creamy Chai
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Bobbing Head Punch
Yield: Makes 20 cups
Ingredients:
Assorted candies
Assorted fruit slices and pieces
Water
6
cups white grape juice
4
cups ginger ale
2
cups apple juice or 2 additional cups ginger ale
Green food coloring
Preparation:
1.
Arrange candy and fruit slices in bottom of 9-inch glass pie plate to create a face. (Remember, the bottom of the face is what will show in the punch bowl.)
2.
Add water to cover face; carefully place in freezer. Freeze overnight.
3.
At time of serving, add ginger ale and juice to 4- to 5-quart punch bowl. Tint mixture green. Invert pie plate, placing one hand underneath, run under cold running water to release frozen face. Place ice mold upside down on top of juice mixture; serve.
This recipe appears in:
Punch
