Skull punch

This wonderful Halloween cocktail is great for children - try serving it in a scooped out pumpkin.


For the spiced pumpkin purée
  • 1 medium-sized pumpkin, flesh scooped out and chopped, fibres removed; seeds removed, toasted and reserved for garnish

  • 1 litre/1¾ pints freshly squeezed orange juice

  • 2 tsp ground allspice

  • 2 tbsp clear honey

For the cocktail
  • ½ litre/18fl oz spiced pumpkin purée (see above)

  • ½ litre/18fl oz pressed pineapple juice

  • 3 tbsp grenadine syrup

  • crushed ice

  • 1 litre/1¾ pints chilled lemonade

  • Halloween jellies, to serve

Preparation method

  1. For the spiced pumpkin purée, bring a small amount of water to a simmer in a pan. Suspend a steaming basket above the water (do not allow the base of the basket to touch the water). Add the chopped pumpkin and steam for 15-20 minutes, or until tender. Remove from the steaming basket and set aside to cool.

  2. When the pumpkin has cooled, transfer it to the bowl of a food processor. Add the orange juice, allspice and honey and blend until smooth and well combined.

  3. For the cocktail, mix together the pumpkin purée, pineapple juice, grenadine and crushed ice in a large jug until well combined.

  4. Chill in the fridge for at least one hour.

  5. To serve, pour the mixture into a large bowl (preferably skull-shaped). The mixture should half-fill the bowl. Top up with the lemonade. Mix well. Ladle into cups and garnish with Halloween jellies.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss