Drain the lychees (reserve the syrup for Lychee Martinis if desired). Place the lychees in a bowl and pour the maraschino cherry syrup over them. Let sit for about 10 minutes or until the lychees look “bloodshot”. Remove from the syrup and blot dry with paper towels. Insert a whole maraschino into the hole of the lychees.

Place on a plate or sheet pan to dry and put in the freezer for at least an hour or until firm and cold. Can be made several days ahead and kept in the freezer.

Use as ice cubes for drinks.