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Witches Brew Punch 1/4 cup granulated sugar 1 (12-ounce) can frozen lemonade concentrate 1 (6-ounce) can frozen orange juice concentrate 6 cups water 4 cups apple cider 8 whole cloves 4 whole allspice 2 cinnamon sticks Orange sherbet Combine all ingredients except sherbet in 5-quart saucepan; mix well. Cook over medium-high heat until mixture comes to a boil (15 to 20 minutes). Reduce heat to low; cook 10 minutes. Remove from heat; remove spices. Cool 30 minutes at room temperature. Cover; refrigerate until chilled (2 to 4 hours). At serving time, pour into serving bowl; float scoops of sherbet in punch. Makes 12 (1-cup) servings. WITCHES' BREW PUNCH 2 2 fifths iced brut champagne 2 Quarts peach juice -- chilled 2 Quarts orange juice -- chilled 2 Quarts pineapple juice -- chilled 1 Cup lemon juice 2 Quarts orange sherbet 1 Cup black jelly beans 2 Cups orange or green melon balls (cantaloupe or honeydew) 2 Cups seedless green or purple grapes -- peeled 1 Small Chunks dry ice -- optional Combine champagne, juices and sherbet in a punch bowl. Insert 1 jelly bean in the center of each melon ball. Float melon balls and peeled grapes; they will give the effect of eyeballs. Add dry ice for an ethereal effect. You may also float small white or orange floating candles to remind us of bonfires long ago, if desired. Serve immediately. Makes 2 1/2 gallons. Variation: To make this drink nonalcoholic; substitute lemon-lime soda or club soda for champagne |