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Raspberry and lychee icy poles
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Prep Time:
385 minutes
Cook Time:
Total Time:
385 minutes
Make refreshing fruit popsicles at home.
Ingredients:
  • 530g raspberry
  • 30.00 ml rosewater
  • 220g caster sugar
  • 250ml water
  • 125ml liquid glucose
  • 1kg lychees, peeled
  • 42.00 gm lemon juice
Instructions:
  • To make the sugar syrup, combine sugar, water, and liquid glucose in a small saucepan. Stir over high heat until the sugar dissolves and the mixture comes to a boil. Boil for 10 seconds, then remove from heat and let it cool.
  • Blend raspberries, rosewater, and 3/4 cup sugar syrup until smooth. Sieve the mixture into a bowl to remove seeds. Freeze for 6 hours until solid. Chill the mixing bowl in the fridge or freezer. Break up the frozen sorbet, transfer to chilled bowl, and beat with a paddle attachment for 2 minutes until smooth. Return to freezer for at least 2 hours to set. Keep frozen until serving lychee sorbet.
  • Next, deseed the lychees and blend the lychee flesh, lemon juice, remaining 1/2 cup sugar syrup, and 1/4 cup water in a food processor until smooth. Strain the mixture through a fine sieve into a bowl and freeze it as before.
  • As the lychee sorbet nears completion, take out the raspberry sorbet from the freezer. Put it in a bowl and soften it by gently beating it with a spatula. Spoon about 1/3 cup of the mixture into 6-8 icy pole molds, being careful not to smear the sides. Tap the molds to eliminate any air bubbles. Layer the molds with lychee sorbet, tapping again to remove air bubbles. Insert an icy pole stick into the center of each. Freeze for at least 4 hours or overnight until solid. Unmold and serve promptly.

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