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.