Lychee, Pineapple, and Mint Ice Pops with Rosewater

While Summer seemingly spans all four seasons down here in San Diego, today is a day filled with gray clouds and rain. The dreariness of the weather is emphasized with the drone of on-going weekend work calls and closed blinds. All is not lost though as while I must remain leashed to my computer,  I am also in close proximity to my kitchen.

Summer may be hiding but this tropical drink recipe evokes all the great tropical flavors of Summer. The recipe is flexible when it comes to amounts and proportions; just taste and adjust according to your needs.  Create ice pops or ice cubes and enjoy as is, or served as an (alcoholic) drink that will have your guests (or yourself) experiencing a tantalizing Summer drink.


1 20 oz can of pineapples, with juice reserved
1 20 oz can lychees in syrup
1/4 cup fresh mint leaves
2 tsp rosewater (optional)

If serving as drinks:
Reserved pineapple juice
1 liter of ginger ale, chilled
1/2 cup of gin or vodka (optional)


For the ice pops:

Place pineapple, half of the reserved pineapple juice, undrained lychees, rosewater, and mint in a food processor. Process until smooth. Pour into ice tray containers and freeze until firm.

For the drink:
In a large punch bowl, add remaining pineapple juice, ginger ale, and the blended mixture of the pineapples and lychees. Serve with ice cubes.

* Variation: For an alcoholic version, add 1/2 cup gin or vodka with the pineapple juice and ginger beer.


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