Best Bobbing Apple Punch Bowl Recipes

BOBBING FOR APPLES PUNCH

Steps:

• Remove 6 wide strips zest from 1 lemon with a vegetable peeler. Juice all the lemons to make 3/4 cup juice; refrigerate the juice. Bring 2 cups water, the sugar, lemon zest, cinnamon sticks and cloves to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer 5 minutes. Let cool, then strain through a fine-mesh sieve into a large liquid measuring cup or bowl. Refrigerate until cold, at least 1 hour and up to 1 day.
• Combine the spiced syrup, cranberry juice and lemon juice in a large punch bowl. Stir in the liquor, if using, then top with the sparkling apple cider. Add the apples. Serve over ice.

BOBBING APPLE PUNCH BOWL

Steps:

• 1. Heat cider, 2 tsp.cloves, the allspice, cinnamon and sugar to boiling; cover and simmer 20 minutes. Stud oranges with cloves. Strain punch and pour into punch bowl. Float oranges sand apples in punch bowl. Makes 32 half cup servings.
• 2. Note: if using a glass punch bowl, first pour in warm water to heat bowl.

ROTTEN APPLE PUNCH

Steps:

• Pour apple cider into all 5 (1/2-cup) containers, stopping about 1/2-inch from the top. Add 2 drops of red and 1 drop of green food coloring to each container and stir until the colors have blended.
• Hang 2 or 3 gummy worms around the edge of each dish and place the dishes in the freezer. If you use more than 3 worms, the rotten apples won't float as well. Freeze until the rotten apples are solid.
• Just before serving, slip the frozen wormy apples out of the dishes by setting them briefly in a few inches of warm water in your sink.
• Float the rotten apples in a large punch bowl filled with apple cider. For added creepiness, drape the gummy worms over the edges of your serving bowl as shown.

SHRUNKEN HEADS IN CIDER

Steps:

• Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
• Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
• Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets.
• Combine cider, lemonade, and rum (if using) in a large punchbowl; float shrunken heads on top.