Litchi popsicle

Prepare water, natural sucrose, 2 peeled and diced white peaches, 6 peeled and pitted fresh lychees, lemon juice, sugar and full-fat Greek yogurt.

Litchi popsicle

Heat raspberries and sucrose in a small pot over medium heat, thicken after three minutes, and filter with a fine sieve. After completely cooling, pour it into the popsicle mold and put it in the refrigerator for freezing. Stir the white peach, litchi, lemon juice, sugar and yogurt with a blender, and pour them into the previous popsicle mold until they are solidified.

Litchi popsicle

Delicious lychee popsicles are ready!

Of course, if you are lazy or prefer refreshing popsicles, you can also directly juice litchi, add some chopped litchi meat and blueberries, and freeze them together, and a litchi popsicle without natural juice is born.

Juice lychee popsicle

Because there is no milk and condensed milk, the entrance is refreshing, with the sweetness of litchi, and it is absolutely refreshing in hot summer.

Cucumber litchi cold soup

Cucumber litchi cold soup

In the hot summer, a bowl of hot soup is sweating like a pig. How about a cool cucumber and litchi soup? As for practice-

Chopping the cucumber into two cups is enough. Fresh litchi is peeled, pitted and rinsed as usual. In addition, baked almond slices, mint stalks, coriander, Greek yogurt, salt and fresh black pepper are needed. Mix and stir all the ingredients until uniform and cool.

Preheat the oven to 400 degrees Fahrenheit, cut the croissants into appropriate sizes and bake them until golden brown, which takes about 5 minutes. Sprinkle a little goat cheese and Chili powder and bake for another 5 minutes.