Sunday Brunch Halloween punch recipe

The eyes have it this Halloween as Rebecca Seal shows us how to make a truly terrifying party tipple

Serves 6-8 people


  • 400g can lychees
  • 200g fresh blueberries
  • 250ml lemon juice
  • 25g caster sugar
  • 800ml lychee juice
  • 450ml gin
  • 5 slices lemon
  • 150ml Campari

To serve

  • Lots of ice cubes


  1. To make the garnish, place the blueberries in the cavity of the lychees to give the appearance of eyeballs then freeze.

  2. Fill the punch bowl one third full of ice then add the lemon juice and sugar and stir until dissolved.

  3. Pour in the lychee juice and gin and stir to combine.

  4. Garnish with lemon slices and lychee eye balls then drizzle Campari over the punch.

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