Recipe

Raspberry, lime & lychee popsicles

  • 30 mins preparation
  • Makes 8 Item
  • Print
    Print

Ingredients

Raspberry, lime & lychee popsicles
  • 1 cup (220g) caster sugar
  • 1 1/4 cup (310ml) water
  • 1/2 cup (125ml) liquid glucose
  • 530 gram raspberries
  • 80 millilitre lime juice
  • 1 kilogram lychees, peeled
  • 8 wooden paddle pop sticks

Method

Raspberry, lime & lychee popsicles
  • 1
    To make sugar syrup, place sugar, 1 cup water and glucose in a small saucepan. Stir over high heat until sugar dissolves and mixture boils. Remove from heat. Cool.
  • 2
    Process raspberries, 2 tbsp of the juice and 3/4 cup of the sugar syrup until smooth. Strain mixture through a fine sieve over a bowl, pushing down on mixture with a wooden spoon to extract all liquid. Discard seeds. Spoon strained mixture into a container; chill in the freezer.
  • 3
    Meanwhile, remove seeds from lychees. Process lychee flesh, remaining juice and 1/2 cup of the sugar syrup and 1/4 cup water until smooth. Strain mixture through a fine sieve over a bowl.
  • 4
    Spoon or pour 1½ tbsp lychee mixture into each of eight cup (80ml) popsicle moulds; freeze 2 hours or until mostly frozen. Spoon raspberry mixture layer on top.
  • 5
    Cover each mould tightly with two layers of plastic wrap. Pierce the wrap with the tip of a knife, then insert a paddle pop stick (the plastic wrap will keep the stick in position). Freeze popsicles 4 hours or overnight until firm.

More From Women's Weekly Food