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Prep Time: 15 minutes, plus 4–5 hours freezing time Cook Time: 0 minutes
Serves: 8
Spring, Summer
Recipe by Marie Duong for Hort Innovation – Australian Lychees
A refreshing trio, these popsicles are a sweet treat the whole family will love. Perfect for making ahead of time and enjoying on hot summer days.
Ingredients
Method
- Roughly chop 16 of the lychees into small 1cm pieces. Set aside.
- Add raspberries to a blender and purée until smooth. Divide evenly between eight 80ml popsicle moulds together with the chopped fresh lychees.
- Add coconut milk, maple syrup and remaining lychees to the blender and process until smooth. Pour into popsicle moulds, filling to the top.
- Using a butter knife or popsicle stick, gently swirl the raspberry purée and remaining lychees together with the coconut mixture.
- Insert popsicle sticks and freeze for 4–5 hours, or until frozen. Remove from the moulds and serve.
Tip: Run the popsicle moulds under warm water for a few seconds to loosen the popsicles before removing.