Pilar Valdes' Eye-Cy Witches Brew

Hibiscus Tea gets a spooky update with some frozen fruit eyeballs. This is a non-alcoholic  recipe, but feel free to add an alcohol of your choice or swap out some sparkling wine for club soda! 


  • 1 15 oz can Lychees in syrup
  • 1 cup blueberries
  • 4 ½ cups water, divided
  • 10 packets of Hibiscus Tea bags
  • 1 oz Ginger, peeled and chopped
  • 2 oz (about 2 stalks) Lemongrass, bruised and chopped
  • ½ cup granulated sugar
  • 1 tsp natural Red Food Coloring of choice, mixed with 1 teaspoon water
  • 2 cups Club Soda, chilled (optional)
  • Ice


Strain the lychee juice and reserve for other use. Gently stuff 1 blueberry into the cavity of the  lychee. Optional: for added gore, dip the opening of the lychee into the red food coloring and lay  on a tray. Repeat with the remaining fruit. Transfer to the freezer and freeze, at least 2 hours.

In a small saucepan, bring 4 cups of water to a boil. Remove the pan from heat and add tea bags.  Steep for 7 minutes and then remove tea bags, making sure to extract all the liquid. Immediately  chill the tea.


Make the lemongrass-ginger simple syrup. Combine ½ cup sugar with the remaining ½ cup  water. Add the ginger and lemongrass. Slowly bring to a simmer, stirring constantly, until the  sugar is fully dissolved. Maintain a low simmer for 5 minutes. Remove from heat and steep for at  least 1 hour (up to 24 hours.) Strain and store in an airtight container until ready to use. 


Mix the chilled tea with simple syrup. Top with Club Soda. Stir to combine. Add lychee eyeballs.  Serve chilled (or add ice, as desired.)