The perfect balance of sweet, tart and refreshing - coolness personified!
Course Dessert
Prep Time 4 hourshours
Total Time 4 hourshours
Servings 4
Author I Sugar Coat It
Ingredients
Juice from 12-15 peeled and pitted lychees
Water from 2 coconuts
1small limezested
⅓cupSan Pellegrino
Instructions
Peel the lychees and remove the seeds. Place in a juicer, or in the absence of a juice, push through a sieve.
Drain water from coconuts and strain to remove any debris. Add to the lychee juice.
Zest half a lime directly into the lychee coconut mixture. Squeeze the juice from half the lime into the mixture. Slice the other half of the lime thinly place in popsicle molds.
Cut up little pieces of lychee and add to the mixture. Add san pellegrino.
Pour into molds and freeze for at least four hours.
Unmold by holding under lukewarm water for a few seconds.