25 faithful years. That’s how long I’ve been nurturing my little love affair with litchis. Or Lychees, as some people say. Potato, Potahto. A fruit by any other name would taste as sweet. Of late, I also seem to have a little bit of an obsession with suckers/ice lollies/popsicles… see where I’m going with this? Agh, let me just say it already. I made Litchi Suckers and they were incredibly delicious and refreshing! *snapping my heels together* I actually still have a few of them left. By some sheer miracle.
See, I had an entire box of litchis at my disposal – okay, minus the 50 or so that I had already eaten – and the cherry suckers I made the other day had long since been demolished, so making ice lollies from the leftover litchis seemed like an obvious (and delectable) choice. When I saw a bowl of cherries peeping out at me from the fridge, I got the sudden urge to use them to tint the litchi suckers pink… and it worked! I love the soft colour of these tasty beauties and all it took was me squeezing five cherries over a bowl of pureed litchi mush Don’t stress though, the freshly squeezed cherry juice is optional, as is the slightly weird addition of the black sesame seeds. I quite like the taste of sesame seeds and figured they’d add an interesting look & unexpected textural element – my suspicions were correct – but again, feel free to give them a miss if they’re not your thing.
Recipe for Pink Litchi & Sesame Suckers
~ makes 12 standard popsicles
- 550ml fresh litchi juice and flesh (I used around 750grams unpeeled litchis to get this).
- juice of half a lemon
- 45 grams unflavoured jelly powder*
- 1/2 cup boiled water
- pinch of salt
- a few cherries – optional
- 10ml black sesame seeds – optional
* I used half of a 90 gram box of the Woolworths DIY Jelly Kit. You don’t have to use the jelly powder but if you give it a miss, remember to then also omit the 1/2 cup of boiled water.
To Make Pink Litchi & Sesame Suckers:
- Working over a big bowl, peel and remove the pits of around 750 grams of litchis. Break the litchi flesh up into chunks and collect only the flesh and juices in this big bowl. (I got around 550ml of litchi flesh and juice out of this).
- With a slotted spoon, dish out a 1/3 cup of litchi flesh and set aside. (Do this if you want a few chunks of litchi in your popsicle. If you want a silky smooth sucker, skip this step).
- In a processor or with a stick blender, puree the bulk of the litchi flesh and juice until smooth, then push through a fine sieve. Squeeze as much litchi juice as you can through your sieve/strainer and then discard the fibrous pulp. (I got 425ml pure litchi juice this way).
- Squeeze some fresh cherry juice into the strained litchi liquid and stir to incorporate.
- Add a pinch of salt and lemon juice to taste. (You may not need all the lemon). Mix well and set aside.
- Mix the unflavoured jelly powder with the boiling water and let cool for a few minutes.
- Combine your strained litchi liquid with your cooled jelly liquid and stir in the remaining 1/3 cup of litchi flesh (if you’ve kept it aside).
- Place the litchi sorbet mix in the freezer for around 4 hours or until thick & slushy.
- Remove the slush from the freezer, stir in the sesame seeds and pour into moulds.
- Plonk your sticks into the moulds and stick them in the freezer for 6 hours minimum but preferably overnight.
To release the popsicles from their moulds, simply run each mould under warm water for a few seconds and then give the stick a fierce tug.