Zombie Eyeball Punch

Total Time:
4 hr 20 min
1 hr 10 min
3 hr
10 min

about 2 1/4 cups punch, plus 30 eyeballs

  • 2 cups heavy cream
  • 1/3 cup granulated sugar
  • 1 teaspoon lemon extract
  • 1 teaspoon calcium lactate (used for reverse spherification)
  • 1 tablespoon melted chocolate
  • 1 teaspoon blue colored cocoa butter
  • 2 tablespoons strawberry jelly
  • 2 cups sodium Alginate Solution, recipe follows
  • 1 1/2 cups lime soda, or your soda of preference
  • Alginate Solution:
  • 1 teaspoon sodium alginate
  • 2 cups cold water
  • In a saucepan, bring the cream, sugar and lemon extract to a simmer. Slowly sprinkle the calcium lactate into the pan and mix with a hand blender. Chill.

  • Meanwhile prepare the molds (I use a small flexi-mold, but any mold that is able to be flexible will do) with a dot of melted chocolate to resemble a pupil, and place in the refrigerator to set. Then brush the blue cocoa butter to resemble the iris, and pipe in the jelly to resemble bloody veins.

  • Once the cream mixture is cold, whip to a soft peak using a hand mixer. Pipe into the prepared molds and freeze until set.

  • Unmold the eyeballs and leave them soaking in the Alginate Solution for about 2 minutes. Then rinse with cold water and store in the fridge until you are ready to serve.

  • Place the eyeballs in a dish (2 each is appropriately scary) and top with the lime soda. I find that a clear soda without color gives the eyeballs a better look and flavor.

Alginate Solution:
  • Sprinkle the sodium alginate into the water and, using a hand blender, mix the solution until there is no more visible powder left. This takes a couple of minutes. Chill the solution until you are ready to use it.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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