Summer Recipes: Lychee Popsicles with Raspberries

lychee popsicle

I’ve been really excited for this week’s recipe all summer, lychee popsicles with freshly picked raspberries…it doesn’t get much better than this. My recipe is inspired by my love of bubbletea since I’m a huge fan of getting lychee jelly instead of pearls. I wanted to create a really rich flavor so I’m combining lychee juice with coconut milk and for that bubbletea flavor I’m adding in fresh lychee ‘jelly’. And just to make sure the popsicles aren’t too sweet I’m adding in raspberries I picked myself just a few days ago to balance it all out. This is a really simple recipe with ingredients that you can get from any major food store and it is sure to delight and refresh. Lets get into it!
(sad note, this was intended to feature fresh lychees but the season just ended last week & offically lychees have disappeared from Montreal – I seriously went to 15 stores over two days hunting for them with no luck)

[box title=”Health Benefits” color=”#F54D70″] Raspberries and lychees are good sources of anti-oxidants, like oligonol which is found in abundant in lychees and helps with blood flow, protects against UV rays and reduces weight. Both fruits are also good sources of minerals with potassium, manganese, copper, iron and magnesium which are all helpful to keeping our heart healthy. Also they are excellent sources of Vitamin C, and combined they also have Vitamin B, K, and A. As well they both have niacin, and folates which help metabolize carbohydrates, protein and fats.[/box]

What You’ll Need:summer recipe (2)

  • 1 cup of fresh lychees
    (canned if fine if you can’t find fresh)
  • 3/4 cup of coconut milk
    (you can substitute for coconut water)
  • 2 cups of lychee juice
    *any brand will do
  • 1 cup of raspberries

Steps:

  1. Peel all of your lychees and remove the center seed. Measure out 1 cup and then cut into small chunks. Cut out as much of the center core area as possible as it’s a bit tougher texture.
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    *if you are using canned simply drain them prior to measuring
  2. In a pitcher mix the lychee juice with the coconut milk. Mix together until well combined.
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    *for less sugar and calories you can use coconut water instead of milk.
  3. Add liquid mixture to the molds about 75% full.
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  4. Add in the fresh lychee chunks and raspberries.
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    *I like to layer the lychee chunks at the top and the bottom with 3-4 raspberries in between, to push down the fruit I use chopsticks
  5. Clean the top of the mold and freeze for 3 hours.
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  6. Take out and enjoy!

lychee raspberry popsicles (5)lychee raspberry popsicles (4) lychee raspberry popsicles (1)lychee raspberry popsicles (2)  I just love the combination of the lychee juice and coconut milk, they complement each other so nicely and the coconut milk makes these popsicles taste super rich. I think these would be a little too sweet for me if it wasn’t for the raspberry, but most of my popsicles this summer have been on the sour side so they are definitely delectable. I’m really heartbroken over having to use canned lychees. I love fresh fruit and peeling lychees is part of the fun. Canned fruit for one just isn’t the same, plus it’s nice knowing you don’t have to worry about BPA’s (I also searched for uncanned coconut milk with no avail, let me know in the comments if you do know of any brands of coconut milk not in a can). Regardless this does show me that it’s important to keep my eye on fruit schedules and it’s nice to know at least my raspberries were picked by my own hands. Okay I’m still a little bummed but next year there will be another lychee popsicle recipe to make and this year will be my year around lychee popsicle recipe!

lychee raspberry popsicles (7)

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