Halloween punch for kids

Ingredients and how to mix the punch

For one full batch, gather:

• 6 cups pineapple juice, chilled
• One 12-ounce can frozen limeade concentrate, thawed, plus 4½ cans cold water (54 fluid ounces)
• 2 liters ginger ale, chilled
• 1 quart lime sherbet, or lime sorbet after checking the ingredients with families
• 2 frozen ice hands or 1 ice ring
• 20 eight-ounce cups for the first round, plus 5 spare cups and more if you expect refills
• A punch bowl, ladle, serving tray and pitchers for any mixture that will not fit in the bowl

The quantities here use US cups and fluid ounces. Check the concentrate’s directions before buying: if your product calls for a different dilution, follow its directions and recalculate the liquid amount.

1. Chill the pineapple juice, prepared limeade and unopened ginger ale. Make room in the refrigerator for the juice mixture.
2. Combine the pineapple juice and prepared limeade in the bowl or refrigerator pitchers. This part can be done the day before; follow the products’ storage instructions.
3. Just before serving, pour the ginger ale slowly down the inside of the bowl. Leave room for sherbet, the ice decorations and the ladle. If needed, divide the batch between the bowl and pitchers, keeping the ginger ale separate until each portion is served.
4. In the last 10 minutes, add the quart of sherbet in about 8 scoops and float the ice hands or ring. Scoop sizes vary, so use the measured quart rather than the scoop count to determine the amount.
5. Pour the first cups about two-thirds full. Refill the bowl when it is about half empty, using any reserved juice mixture with its share of ginger ale and sherbet.

Reserved mixture is part of the batch, not an extra batch. If you want additional punch, include it in the shopping amounts. Adding ginger ale near serving avoids mixing it hours ahead; it does not guarantee a particular fizz duration.

Flavors and toppings to try

These are alternatives to the base recipe. Try a small amount before mixing the full batch, and include any additions on the ingredient card.

Purple grape punch

Replace the 6 cups pineapple juice with 6 cups white grape juice. Stir a few drops of purple gel food coloring into the juice, adding a little at a time until you like the color. You can mix the color into the juice the day before; keep the ginger ale for serving time.

Orange sherbet punch

Replace the 12-ounce limeade concentrate with a 12-ounce orange juice concentrate and prepare it according to its package directions. Use orange sherbet instead of lime sherbet, adding it in the last 10 minutes. Recheck the batch volume if the concentrate uses a different amount of water.

Lime sorbet instead of sherbet

Replace the quart of sherbet with a quart of lime sorbet if its ingredients fit the guests’ needs. Check all the products, including the sorbet, before calling the finished bowl dairy-free. Keep the packaging available for caregivers to review.

Sugar-free ginger ale

You can replace the regular ginger ale with the same amount of sugar-free ginger ale. The juice, concentrate and frozen dessert still contribute their own sugars; this does not make the punch sugar-free. Taste a small sample first. A splash of lemon juice is an optional adjustment if you prefer a sharper flavor.

Gummy worms beside the cups

If families are happy with the garnish, offer gummy worms on a separate plate rather than in the shared bowl. Two per cup means 40 worms for 20 cups; count the pieces rather than assuming a one-pound bag contains enough. Check the package for ingredients such as gelatin and ask caregivers which garnishes suit their children.

Frozen berry cubes

Use about 2 cups berries and water to fill ice trays, and allow at least 24 hours for freezing. For two cubes in each of 20 cups, you need 40 cubes, so check the number of spaces in your trays. Bag the solid cubes until needed. The cubes still add water as they melt, and berry pieces may not suit every guest; agree the serving choice with caregivers.