How to make lychee eyeballs

Add some fruity fun to your Halloween drinks with these spooky lychee eyeballs. This ghoulish garnish is simple to make with a blueberry and raspberry jam centre, and you can get creative with food colouring for an extra creepy bloodshot effect if you like. Don’t forget to screengrab the handy ingredients list at the bottom before you go shopping.

  1. Prepare the lychees

    Drain a 425g tin lychees in syrup through a sieve and discard the syrup (or use to make a fruity Halloween cocktail), along with any lychees that are damaged. Tip onto a plate or tray lined with kitchen paper and gently pat dry. You should end up with about 16-20 whole lychees.

  2. Fill with jam

    Put 50g seedless raspberry jam in a small bowl and stir well to loosen. Transfer to a small piping or sandwich bag, snip a small hole in the end and squeeze jam into each lychee to almost fill the main cavity. 

  3. Add blueberries

    Press a small blueberry into the middle of each jam-filled lychee with the dimple facing up to form the pupil of the eye.

  4. Create a bloodshot effect

    If using the red food colouring, paint a little around the edges of each blueberry to create a bloodshot effect, following the natural cracks in the lychee.

  5. Serve

    Pop straight into Halloween drinks or skewer on cocktail sticks to be added to drinks by guests.

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  6. Freezer tip

    Alternatively, the finished eyeballs can be frozen to create spooky ice cubes. Lay the lychees out in a single layer on a tray and freeze for 1-2 hrs until solid. Transfer to a freezer-proof container and store in the freezer until ready to serve.

  7. Ingredients

    We've made a handy shopping list, so you can get everything you need to make these spooky lychee eyeballs. Don't forget to screenshot before you go shopping!

    425g tin lychees in syrup
    50g seedless raspberry jam
    16-20 blueberries
    red food colouring (optional)

    Makes 20

    Each serving contains

    • Energy

      65kj
      15kcal
      1%
    • Fat

      0g 0%
    • Saturates

      0g 0%
    • Sugars

      4g 4%
    • Salt

      0g 0%

    of the reference intake
    Carbohydrate 3.7g Protein 0.1g Fibre 0.1g