Go Back
Blueberry Lychee Eyeball Punch Recipe
Ash Tyrrell

Blueberry Lychee Eyeball Punch Recipe

I made this blueberry lychee eyeball punch for a Halloween movie night, and it stole the whole show. The first time I pushed a blueberry into a lychee, I laughed out loud because it looked so real. The punch itself is fruity, fizzy, and a little tart, so it tastes as fun as it looks. My guests kept fishing out the frozen lychee eyeballs and daring each other to eat them.
Print Recipe Pin Recipe
Total Time 1 hour 10 minutes
Ingredients Method Notes

Ingredients
  

  • 12 to 24 fresh blueberries: they become the dark pupils so pick plump, firm ones.
  • 12 canned lychees in syrup drained: they make the pale, round eyeballs, so keep the can's syrup.
  • 5 to 6 tablespoons lychee syrup from the can: it adds floral sweetness so add the last spoonful only if needed.
  • 3 cups blueberry juice cocktail: it gives the punch its deep purple color so chill it first.
  • 1/3 cup freshly squeezed lime juice about 4 limes: it brings the tang, so never use the bottled kind.
  • 2 cups sparkling water: it adds fizz so pour it in last to keep the bubbles.
  • Ice: it keeps every glass cold so use plenty.
  • 3/4 cup gin optional: it turns the punch into a grown-up cocktail, so skip it for kids

Method
 

  1. Open the can of lychees and pour them into a strainer set over a bowl. Keep the syrup, because you will stir some into the punch later. Pat the lychees dry with a paper towel so they freeze cleanly.
  2. Look at each lychee and find the hollow where the seed used to be. Gently push one or two blueberries into that cavity, depending on the size. The dark berry peeking out makes a perfect creepy pupil.
  3. Line a baking sheet with foil and set the stuffed lychees on top, spaced apart. Slide the tray into the freezer on a flat spot. Leave them for about one hour, until they feel firm all the way through.
  4. Pour 5 tablespoons of lychee syrup into a large bowl or pitcher. Add the blueberry juice cocktail and the fresh lime juice. Stir until the color looks even and the syrup has fully blended in.
  5. If you are making the adult version, stir in the gin now. Do this before the sparkling water so the bubbles are not flattened. Make a separate small pitcher if you want kid-friendly and adult options side by side.
  6. Slowly pour the sparkling water down the side of the pitcher. Stir once or twice with a long spoon, nothing more. Gentle stirring keeps this berry eyeball punch bright and bubbly.
  7. Drop the frozen lychee eyeballs into the punch and watch them float. Take a small sip to check the balance. If it tastes too tart, stir in the last tablespoon of lychee syrup.
  8. Fill tall glasses with ice and pour the punch over the top. Use a spoon to add a few eyeballs to each glass. Serve right away while the punch is cold and fizzy.

Notes

  • I always dry the lychees well before stuffing them, because wet fruit makes the blueberries slip out.
  • I use blueberries that are slightly smaller than the cavity, so they sit snug and do not pop out.
  • I chill the blueberry juice and sparkling water overnight, so the eyeballs stay frozen longer in the bowl.
  • I squeeze fresh limes every time, because the flavor is much brighter than bottled juice.
  • I make a few extra eyeballs, since someone always snacks on them before the party starts.
  • I let the eyeballs soften for a minute before eating, because they are icy hard straight from the freezer.