RECENT NEWS

Spooky Halloween Spread

We’re bringing the spooooky recipes for a spoook-tacular Halloween 👻🦇🎃

These easy delicious recipes will give your creepiest, hairiest, and slimiest guests goosebumps!

Go ahead rock the neighborhood this Halloween by putting on the best spread – check it out – easy to make and the kids can help!

Orange Sherbet Punch

Ingredients

    Instructions

     

    1. Add orange juice to a punch bowl. Pour in orange soda and ice.
    2. Stir well until combined.
    3. Add orange sherbet scoops to the punch. Mix it well.
    4. Pour in Halloween glasses and serve immediately. The ice and ice cream will keep the punch chilled. Frozen punch tastes so much better, and you can taste the citrus flavor in every sip. 

    Tangy Eyeball Snot-tail

    Ingredients 

    • 1 pack lime jelly
    • 24 oz apple & pear juice
    • 11 oz lemonade
    • 15 oz can lychees in syrup
    • 10-15 cocktail cherries from a jar

     

    Instructions

     

    1. Make the jelly following pack instructions and chill until set. Combine the apple & pear juice with the lemonade in a large jug and chill in the fridge.
    2. To make the eyeballs, drain the lychees and poke a hole in each cherry with one of the cocktail sticks. Put the cherry inside the lychee, then push the raisin into the cherry. Press the eyeball onto the end of a cocktail stick and set aside until serving.
    3. Add orange sherbet scoops to the punch. Mix it well.
    4. Pour in Halloween glasses and serve immediately. The ice and ice cream will keep the punch chilled. Frozen punch tastes so much better, and you can taste the citrus flavor in every sip. 
    5. When the jelly has set, use a whisk to break it up into small chunks. Spoon into the cocktail glasses and top up with the apple juice mixture. Put an eyeball into each glass before serving.

    Blood Beetroot Lemonade Cocktail

    Ingredients 

    • 7 oz raw beetroot , grated
    • 12 oz lemonade
    • 5 oz sugar
    • 10 oz Aperolice
    • 25 oz prosecco, chilled

      Instructions

      1. First, make the beetroot lemonade. In a bowl, stir together the beetroot, lemon juice and sugar. Steep in the fridge for at least 1 hr, stirring occasionally to dissolve the sugar. Pour the mixture through a sieve into a large jug to get rid of the pulp.
      2. To make the cocktail, pour 25ml of the beetroot lemonade into each glass, followed by 50ml of Aperol and a few ice cubes. Top with Prosecco and serve.

      Check out our Recipes page or our Instagram for more delicious and easy-to-make recipes!

      Indian River Select®
      Brand Customer Service:
      (Toll Free): (888) 373-7426
      Fax: (772) 595-9522
      GEM Indian River Select, LLC
      3586 Oleander Avenue
      Fort Pierce, FL 34982