Eyeball Punch

Ingredients

• 0.5 pint blueberries 
• 1500 ml champagne dry chilled
• 1.3 cups juice of lemon fresh
• 2  lemons thinly sliced for garnish
• 1 cup orange liqueur 
• 0.3 cup raspberry liqueur 
• 0.5 cup sugar fine
• 1 qt water 
• 8 servings food coloring yellow

Equipment

• bowl

Directions

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