This wolfbane potion Halloween punch is a quick and easy mix of soda and juice is brightened with lime juice. The secret ingredient of banana extract makes this punch a knockout. And the spooky color will make your Halloween party a hit.
It comes together in less than five minutes. The hardest part of this punch is fixing the cauldron to be watertight and locating the proper sized inner container.
The use of food-grade dry ice creates a bubbly sound and foggy effect. Take care when handling this solid form of carbon dioxide.
A primer on dry ice
- Use food grade dry ice—the kind available for purchase at many grocery stores.
- Plan the amount—dry ice will “dissolve” or sublimate at the rate of 5-10 pounds every 24 hours for small pieces, purchase just before your event or plan to purchase extra to offset the loss. (A solid chunk with last longer than smaller pieces or pellets.)
- Store properly—transport in a cardboard box or cooler to insulate from the heat. Wrap the paper-wrapped dry ice in a towel and place it in a box or towel-lined cooler.
- Do not seal dry ice in a container—dry ice sublimates from into carbon dioxide vapor. The gas builds up and could cause an explosion if it doesn’t have a way to escape. This includes in enclosing dry ice in a closed vehicle for a long period of time, which will also fill with carbon dioxide which can be fatal.
- Remember cold sinks—if you’re using dry ice to chill food, put the dry ice on top of the food.
- Protect counters and other surfaces—avoid setting dry ice directly onto or in glass containers, the cold temperature could crack the material.
- Use gloves, oven mitts or tongs to handle dry ice—dry ice is extremely cold (-109.3°F), so touching it with bare skin can cause immediate frostbite.
- Break dry ice into chunks—wrap the dry ice in a towel and carefully use a hammer to break into smaller pieces. Be careful to protect your eyes.
- Make sure dry ice is not consumed—if you’re using dry ice in the actual drinks to produce fog, no one ingests the dry ice fragments. Doing so is a medical emergency because of the tissue damage from frostbite and a buildup of pressure in the body. (Dry ice sinks to the bottom of a glass and will dissolve in 5-10 minutes, so waiting until the bubbling stops before drinking to make sure the dry ice is dissolved.)
Enjoy this punch at your Halloween party. Download the food place card and print out for decoration at your party. Be smart and safe when handling dry ice.Print
A simple fruit punch with the spooky effect of dry ice. Quick to make and with a delicious flavor.
- 32 ounces Mango Coconut Cocktail
- 1/2 cup lime juice
- 2 ounces banana extract
- 2-liter bottle Grape Soda
- Arrange a plastic bowl (at least 3 quarts) inside a large plastic cauldron. There should be at least a 1-inch gap between the inner plastic bowl and the outer cauldron.
- Make sure the plastic cauldron is water tight. Use several layers of duct tape to cover any hole in the cauldron.
- Combine Mango Coconut Cocktail, lime juice, and banana extract in inner plastic bowl. Just before serving, pour in the grape soda and stir to combine.
- Add 1-inch of water to the cauldron, making sure not to splash any into inner container.
- To create the foggy effect, use tongs and gloves to carefully place small chunks of dry ice in the large cauldron. (An 1-inch size chunk will bubble and smoke for about 5 minutes.)
- When adding additional pieces of dry ice, add a 1/4 cup hot water to the cauldron to keep the foggy effect going.
Mango Mongo can be substituted for Mango Coconut Cocktail.
If serving dry ice in the actual drink, make sure to wait 5 minutes before serving to be sure the dry ice is completely dissolve and the drink is safe to consume. (No one wants a trip to the emergency room to spoil the party.)
- Serving Size: 8 ounces
Keywords: Halloween punch, fruit punch, punch with dry ice