Wednesday, June 26, 2013

Quench your thirst with this exotic Litchi Popsicle from Chef Mark Grosz of Oceanique in Evanston

Looking for an exotic popsicle to quench your thirst? Try this delicious Litchi Popsicle recipe from Oceanique in Evanston.

Litchi Popsicles (makes 4)
Recipe by Chef Mark Grosz

16 oz. Frozen Litchi Puree
(Can use fresh litchi when in season)
2 tablespoons Fresh Lemon Juice
2 tablespoons Natural Cane Sugar
Local Seasonal Fruits
Few Sprigs Mint or Lemon Balm


Put litchi puree, lemon juice and sugar in a blender for one minute. Taste and adjust with more sugar or lemon. Pour into popsicle molds and freeze for 2-3 hours, or overnight until solid.

Dip molds in warm water bath for 10-15 seconds and remove popsicle from molds. Put back in freezer for 15 minutes to set up fully. Serve with fresh local fruit such as peaches, strawberries or raspberries. Garnish with fresh mint or lemon balm.

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