Eyeball Punch

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Keep it simple by preparing just about everything ahead of time.


  • 1/2 pint blueberries
  • 1 qt. water
  • Yellow food coloring, optional
  • 1 1/4 cups fresh lemon juice
  • 1/2 cup fine sugar
  • 1 cup orange liqueur
  • 1/4 cup raspberry liqueur
  • 2 (750 ml) bottles dry Champagne, chilled
  • 2 lemons, thinly sliced, for garnish


  1. Place 1 blueberry in each compartment of iceball tray. Mix 1 qt. water with few drops of food coloring. Fill tray; freeze.
  2. Combine lemon juice, sugar, and orange and raspberry liqueurs in a nonreactive pitcher; stir until sugar is dissolved. Chill, covered, for 1 hour.
  3. Pour lemon juice mixture into punch bowl. Add Champagne and stir to combine. Add lemon slices and frozen blueberry eyeballs to bowl. Serve in stemmed glasses.

October 2005