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Halloween Recipe: Lychee Eyeball Punch

  • Author: Liz Sloan
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes


Adapted from the Food Network



3 cups blackberries

18 canned lychees (from one 20-ounce can), plus 3/4 cup syrup from the can

1/4 cup fresh lemon juice

2 cups pomegranate juice

1 cup blueberry juice concentrate (or mixed berry)

18 large blueberries

3 cups lemon-lime soda

1 cup gin (optional)


Puree the blackberries, lychee syrup and lemon juice in a blender. Strain through a fine-mesh sieve into a pitcher, pressing on the solids with a rubber spatula. Add the pomegranate juice and blueberry juice. Refrigerate until chilled, at least 2 hours.

Gently push a blueberry into the cavity of each lychee. Transfer the punch to a punch bowl or pitcher and add the stuffed lychees, then gently stir in the lemon-lime soda and gin, if using. Serve over ice.

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