Main ingredients
1 and 1/2 - 2 cups Hawaiian punch
12 ounces (340 grams) frozen blueberries
2 tablespoons lemon juice
2 liters (67.6 ounces) ginger ale
10 ounces (300 mililiters)
1 750-mililiter bottle Morad Lychee Wine (optional)
1 lemon, sliced into rounds
Make the Punch
If you have time, pour the Hawaiian punch into ice cube bags or an ice cube tray and freeze.
Blend the blueberries in your food processor with the S blade. Add lemon juice and blend again. Transfer to a four-quart pitcher.
Pour in the ginger ale and cranberry juice. Chill.
Immediately before serving, pop the Hawaiian punch cubes into the pitcher (or, if you didn’t make cubes, just pour in). Add wine, if desired. Float lemon slices on top.