Ribena - fruit juice soft drinks.

Want to cause a splash at Halloween?

Why not serve up the family their favourite drink as a spooky fruit punch?

Simply choose your Ribena squash flavour then pour into a bowl and add water.  Then add chopped fruit, such as apples, oranges and strawberries to make a creepy punch, plus jellied spider sweets and candy eyeballs to add a real Halloween edge.

Make sure you serve your Ribena into bowls with a ladle for a witch’s brew effect and we’d love to see pictures of your spooky fruit punches over on our Facebook page.

Happy Halloween!

It’s breakfast time down on the Ribena farm and our stomachs are rumbling… Time to whip up a tasty Ribena-flavoured breakfast smoothie!

The Ribena Team will be sharing our love of blackcurrants with you over the coming months by bringing you lots of tips, recipes and info on our favourite little fruit.

But now, to make your breakfast smoothie you will need:

•    30g fresh or frozen blackcurrants (make sure they are thawed)
•    80ml natural yoghurt
•    75ml Ribena Blackcurrant squash
•    2 teaspoons mashed mango
•    10ml honey
•    10g mixed spelt flakes / oats (5g each type, crushed to a coarse sawdust texture)

Press the blackcurrants through a sieve and add the juice to all the other ingredients apart from the grains. Whizz together and add your oats or spelt at the end.

Finally, enjoy!

Make sure you let us how know how your recipes turn out if you give them a go, by dropping us a line in the comments section.

For some more recipe inspiration, why not visit our friends at The Blackcurrant Foundation.

This recipe is ideal as a warming starter or light meal on a chilly autumn day, but you can enjoy it any time of year.

You can tell us how your fruity soup turns out in the comments section below, and we’d love to see pictures of your fruit and berry recipes over on our Facebook page.

Prep time
5-10 mins (plus 45 mins for roasting pumpkin)

Serves
Six people

You’ll need

•    I med pumpkin (1kg peeled chunks pumpkin flesh) plus seeds
•    2 leeks, finely chopped
•    2 cooking apples, peeled & chopped
•    2” piece of fresh ginger, peeled & grated
•    1 glass/250ml of apple juice
•    1tbsp muscovado brown sugar
•    1l vegetable stock  (or 4tsp marigold powder & 1l boiling water)
•    1 tsp mixed spice
•    1tsp cinnamon
•    1/2tsp chilli flakes (or 1/4tsp chilli powder)
•    2 tbsp olive oil
•    Knob of butter
•    Salt & pepper

Method

1.    Preheat oven to gas mark 6 (180 fan, 200 electric)
2.    Mix the chunks of pumpkin with 1tbsp olive oil, 1tsp mixed spice and salt & pepper to taste
3.    Tip this pumpkin mix onto a baking tray and leave to roast in the oven for 45 mins
4.    Meanwhile, melt butter in a saucepan and add leeks, then cook on a medium heat for around 8 mins until glossy & translucent
5.    Add peeled apples, grated ginger, 1tsp cinnamon, 1tbsp brown sugar & apple juice to the leeks and cook until reduced to a pulp
6.    Place pumpkin seeds in the bowl used for the pumpkin (don’t worry if it has some oil & spices still left in it) and add 1tsp olive oil, salt and chilli flakes
7.    Line a baking tray with foil, scatter pumpkin seeds on the tray and place in the oven. Roast for 20 mins or until dry and crunchy
8.    Once the pumpkin is cooked (it will have caramelized in places on top and be deep orange and soft)  add to the pulped apple mixture
9.    Add the vegetable stock and blend, taste and season with black pepper
10.    To serve, scatter your roasted pumpkin seeds over the top
11.    Enjoy!

Why not take a look at some more tasty fruit and berry recipes while you’re here?  If you’ve got any recipe suggestions of your own, we’d love to hear them.