Blueberry Hill Percolator Punch Recipes

BLUEBERRY RICKETY EYEBALL PUNCH

Steps:

• Stick 1 to 2 blueberries, depending on their size, into the cavity of each lychee. Place on a foil-lined baking sheet and freeze, about 1 hour. (Wait until the "eyeballs" thaw a bit before eating, so that you don't choke on them.) Stir together 5 tablespoons of the lychee syrup, the blueberry juice and lime juice in a bowl or pitcher until combined. Stir in the sparkling water and add the lychee eyeballs. If it is a bit tart for your taste, add the remaining tablespoon syrup. Serve in tall glasses over ice, spooning the lychee eyeballs into the glasses as you pour. For a grown-up twist, stir in the gin before adding the sparkling water. Enjoy!

HOT PERCOLATOR PUNCH

Steps:

• Pour juices and water into a percolator.
• Place brown sugar, lemon slices, cinnamon sticks and cloves in percolator basket.
• Perk through complete cycle of electric percolator.
• Serve with additional cinnamon sticks, if desired.

ANOTHER PERCOLATOR PUNCH RECIPE

Steps:

• Pour Apple Cider and Ginger Ale in bottom of 30-cup percolator.
• Place Red-Hots, cloves, and cinnamon sticks.
• in percolator basket.
• Let perk.
• Makes 30 cups Hot punch.

PERCOLATOR PUNCH FOR THE HOLIDAYS

Steps:

• Combine juices in percolater and add water to 30-cup line. Put spices in basket. Let "perk" through cycle.

BLUEBERRY PUNCH

Steps:

• Dissolve 2 tablespoons honey in 1/4 cup boiling water. Puree 1 cup thawed frozen blueberries and 1/2 cup cold water in a blender. Pour the blueberry puree through a fine-mesh strainer into a pitcher. Add up to 3 1/2 cups cold water and the dissolved honey to the pitcher and stir.