Lychee Cocktail Popsicles
Serves
8
Preparation
8
minutesFreezing
6
hoursIngredients
8 8 lemongrass stalks
300 g 300 tin lychees (using half the lychees and 150ml of the lychee juice from the tin)
220 g 220 ice cubes
125 ml 125 vodka
2 Tbsp 2 coconut water
2 Tbsp 2 lime juice
6-8 6-8 large mint leaves
2 Tbsp 2 coconut milk
Method
- Prepare lemongrass stalks by trimming the white end off, peeling back the remaining leaves, and cutting them down to 12cm. These will be the popsicle sticks.
- Place all ingredients, except lemongrass, in a blender.
- Blend on a low speed, slowly increasing the speed to high, and blend until smooth.
- Pour the mixture into an 8-hole 125ml-capacity popsicle mould.
- Place one stick of lemongrass in each mould as the stick, using a piece of tape to hold them in place if necessary.
- Freeze for at least 6 hours or overnight. Remove from moulds and serve immediately.
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