Lychee Cocktail Popsicles

Keep your cool with this icy treat. These cocktail popsicles are easy to make – so less time in the kitchen and more time enjoying them with mates
By Stephanie Souvlis
Photography Andre Martin • Styling Stephanie Souvlis • Recipes & food preparation Melissa Suriano
Lychee Cocktail Popsicles

Lychee Cocktail Popsicles

5 from 1 vote








  • 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


  • 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.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Top tips...

There is an array of different shaped moulds available these days so get creative! You’ll find rockets, ice-cream cones, stars and cactus to name just a few.

Entertaining? Serve these popsicles resting in martini glasses, with a splash of prosecco poured over the top.

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