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Longan, Mango and Pomegranate Popsicle

Longan Mango and Pomegranate Popsicle

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Longan Mango and Pomegranate Popsicle Recipe

Serves 12 | Prep Time: 15 minutes | Freeze Time: 6-9 hours

Ingredients:

1 can longan with syrup
18 fl ounces mango juice
18 fl ounces pomegranate juice
12 5oz Dixie paper cups
12 ice cream sticks
12 4″x4″ aluminum foil squares

Method:

Drop 1 or 2 longan fruits into each paper cup. Add in 3 tablespoons (~1.5oz) of longan syrup. Place all the paper cups on a tray to level and freeze them for at least 2-3 hours.

Remove from freezer and add 3 tablespoons of mango juice into each paper cups. Wrap the top of each paper cup with a 4″x4″ aluminum foil square. Slit a hole in the center just wide enough for the ice cream stick. Insert the ice cream stick into the slit. Transfer to tray and into the freezer for another 2-3 hours.

Longan Mango and Pomegranate Popsicle

When the 2nd layer is frozen, remove the foil and add 3 tablespoons of pomegranate juice into each cup. Freeze for another 2-3 hours without the aluminum foil squares.

When ready to serve, remove the paper cups from the freezer. Use your palm to warm up the side of the paper cups, and slowly slide the popsicles out by holding on the ice cream stick. Serve immediately.

Cook’s Note:

You can substitute with your choice of fruit juices.

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11 COMMENTS... read them below or add one

  1. I’ve been making popsicles this summer with chopped-up fruit in a watermelon puree – you can also get popsicle makers (at least in the US) at the Dollar Store for, well, a dollar (but the pops aren’t nice and pretty and round like yours). Thank you for posting this.

  2. pandaaaa

    So excited to try out this recipe! Looks so yummy! I tried to find popsicle sticks but cannot seem to find them … looked at the grocery stores, Bed Bath and Beyond, at Michael’s. Thank you for the recipe!

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