Heat 1 cup of water to a boil and dissolve gelatin. Remove from heat and add 1 cup cold water to gelatin and set aside to cool and allow it to thicken, but don't allow it to fully set.

Stuff Lychees blueberries and place in a shallow dish.

Once the gelatin has begun to thicken, use a turkey baster to portion the gelatin mixture over the lychee eyeballs. Refrigerate until firm for about an hour. These can be made up to 1 day ahead and refrigerate until ready to serve.

When ready to serve, thread one or two lychee eyeballs onto a small skewer or toothpick. Eat as is or use as a garnish for a creepy Halloween cocktail, like I did here on Castellon's Kitchen.