Combine the pomegranate juice, pineapple juice, white rum, grenadine syrup and fresh lime juice in a large jug and transfer to the fridge to chill.
Fill the lychees with raspberry jam. Take a blueberry and gently ease one into each hole, allowing some of the jam to ooze out. Spread some of the jam that has oozed gently over the lychee so it looks similar to veins. Skewer gently on to the centre of a cocktail stick and set aside until ready.
Pour the pomegranate molasses onto a saucer and add a few drops of the red food colouring. Stir to combine. Add a few more drops of red food colouring if you want a more intense colour – the gorier the better.
Dip the rim of the glasses into the red molasses, allow the excess to drip off, then turn upright so the rest runs down the sides of the glass. Gently pour the punch into the glasses then place the cocktail stick across the top. Serve.