Ingredients
1 cup lemon juice1 tablespoon salt4 large Granny Smith apples16 whole cloves1 gallon apple cider1 can (12 ounces) frozen lemonade concentrate, thawed
Preparation
In a small bowl, combine lemon juice and salt; set aside. Peel apples. Cut each apple from the stem to the blossom end; discard seeds and core. Using a sharp knife, carefully carve a face on the rounded side of each apple half. After carving, dip each apple in lemon juice mixture for 1 minute. Drain on paper towels.
Arrange apple heads on a rack in a shallow baking pan. Bake at 250° for 2 hours or until apples begin to dry and shrink and are lightly browned on the edges. Cool on a wire rack. Insert cloves for eyes. Store in the refrigerator.
Just before serving, combine cider and lemonade in a punch bowl. Float shrunken apple heads in cider.
