Lychee Strawberry Blood Orange Syrup Pops

A few years ago I used to work as a barista at a Korean owned frozen yogurt shoppe called Cocomero where I was first introduced to Lychee. It looked like a big... white.... raspberry to me at first- but I quickly fell in love with putting it in my bubble tea, frozen yogurt, smoothies, cookies, you name it! It's so sweet. Hannah and I visited the AmKo (American-Korean) supermarket yesterday after we had lunch and I went kind of nuts. I had to buy a can of Lychees and Green Tea Mochi Ice Cream... the best!
Lychee Strawberry Blood Orange Syrup Pops:
(Mix together in blender)
Pulp from one blood orange
3-4 Lychee fruits, chopped in half (from a can)
5 large strawberries, chopped
1/2 of the "heavy syrup" from the Lychee can.. (Korean heavy syrup is SO much lighter than the American kind... trust me!)
Pour into your mold and freeze. I used some of my new straws from etsy as holders this time- and they worked quite well without getting too weak and bending!
Yields: 4 Pops
love, polly


Hannah Gottlieb-Graham said...

I love all of our little dates and I can't wait to try these!! Beautiful photos! Xo!

Rebecca Harasym said...

I am so wanting to try these out for myself! It is so hot her today! I could really use them! Thanks for the recipe!


Rachel Yelding said...

Mmm! These sound the best so far!

C.C. Lemon said...

This looks soooo delicious!!

Emma said...

Yum! Those look fantastic. I love Lychee!

Brigitte Honeybee said...

another delicious flavour combo!

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