Eyeball Punch

Ingredients

• 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

Preparation

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.