Lycee Lemon Ice Pops. These pops feature the lycee, a tiny grape-like fruit, popular in Asia, that when peeled, reveals a translucent white ball that tastes sweeter then grapes. I stumbled on it in an asian grocery store in DC and bought some after a kind shopper explained what they were. Then I went home and looked up their nutrition details. Wow! Lychees are a powerhouse, containing an impressive panel of vitamins including vitamin C, vitamin B6, niacin, riboflavin, folate, copper, potassium, phosphorous, magnesium, and manganese. It has a good amount of fiber, and is thought to be useful in increasing metabolism. Since they are ultra-sweet, I decided to pair them with lemon. Make these fast, I hear the growing season is short!
- 1 cup full-fat coconut milk – I use this brand
- 2 cups lycees, peeled and seeded
- Juice from 1 lemon
- 1/2 cup water
Makes 6 pops depending on size of your popsicle mold.
Blend most lycees (keep 6 or so to tuck into molds whole), lemon juice, coconut milk, and water until smooth. Pour into the molds, tuck a whole lycee into each popsicle mold option so the fruit will be visible after freezing. Freeze this layer overnight, refrigerate the remaining recipe.