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Eyeball Punch With Lychee Recipe
Ash Tyrrell

Eyeball Punch With Lychee Recipe

I made this eyeball punch for my Halloween party, and it vanished in under an hour. The lychee eyeballs bob in a deep purple punch, and guests could not stop staring at them. I loved how easy it was, because it takes just a blender, a sieve, and a little patience. The flavor is sweet, tart, and fizzy all at once.
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Total Time 2 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups blackberries: They give the punch its deep dark, spooky color.
  • 18 canned lychees one 20-ounce can: These become the creepy eyeballs, so pick whole, plump ones.
  • 3/4 cup lychee syrup from the can: It adds a floral sweetness so save it before draining.
  • 1/4 cup fresh lemon juice: Fresh juice adds the tang that balances the sugar.
  • 2 cups sweetened acai juice: It adds a rich berry depth and a gorgeous purple tone.
  • 1 cup blueberry juice cocktail: This rounds out the fruit flavor and keeps the color dark.
  • 18 large blueberries: Each one becomes a pupil so choose firm, round berries.
  • 3 cups lemon-lime soda: Add it last so the punch stays bubbly.
  • 1 cup spiced rum or gin optional: This turns the batch into a grown-up spiked punch.
  • Ice: Use plenty so every glass stays cold without watering down fast.

Method
 

  1. Open the can of lychees and pour the syrup into a measuring cup. Set the lychees aside in a bowl. Rinse the blackberries and blueberries, then pat them dry so everything is ready to go.
  2. Add the blackberries, 3/4 cup lychee syrup, and lemon juice to your blender. Blend on high until the mixture looks completely smooth and inky purple. This usually takes about a minute.
  3. Set a fine-mesh sieve over a large pitcher. Pour the blended mixture through it in batches. Press the solids with a spatula so you squeeze out every bit of juice, then toss the seeds.
  4. Pour the acai juice and blueberry juice cocktail into the strained mixture. Stir well until the color looks even. Taste it now, because the flavor should be fruity and slightly tart.
  5. Cover the pitcher and place it in the refrigerator for at least two hours. Chilling lets the flavors blend together. It also means your punch will be icy cold when guests arrive.
  6. Drain the lychees and pat them dry with a paper towel. Gently press one large blueberry into the hollow center of each lychee. The blueberry peeks out like a pupil, and you now have creepy eyeballs for your punch bowl.
  7. Pour the chilled berry mixture into your punch bowl or a large pitcher. Add the stuffed lychees so they float on top. Stir in the lemon-lime soda gently so you keep the bubbles.
  8. If the party is for adults, stir in the spiced rum or gin now. Fill glasses with ice. Ladle the punch over the ice and make sure each cup gets a few eyeballs.

Notes

  • I always strain the puree twice if I see tiny seeds, because a smooth punch looks and feels much better.
  • I chill the soda and the serving bowl too, since cold ingredients keep the punch fizzy longer.
  • I pat the lychees very dry before adding the blueberries, so the pupils stay in place.
  • I add the soda right before serving, because it goes flat quickly once stirred in.
  • I taste the base before chilling, and I add a splash more lemon juice if it feels too sweet.
  • I use a clear glass punch bowl, since you can see the eyeballs floating from every angle.
  • I make a few extra eyeballs, because guests love to fish them out and snack on them.