1medium sized cantaloupeapproximately 1 lb 10 oz of cantaloupe flesh
10 - 15lycheescanned or fresh
1/3cuplychee syrup or water or coconut water
2tbsphoneyrice syrup for vegan versions
Juice of 1/2 lemon1 1/2 tbsp
Place all the ingredients in a blender.
Blend on low speed, gradually increasing to medium speed, until the fruits are blending smoothly, without forming a bubbly foam. (If the fruits get stuck in the blender, stop the blender and use a spatula to move the fruits around - do not increase the speed of the blender). Blend until smooth.
Pour the puree into popsicle molds. Make sure to stir the puree between pouring it into molds, so that the juice doesn't separate from the pulp too much as your pouring.
Insert the popsicle sticks and freeze for at least 4 hours (overnight is better) until the popsicles are completely frozen.
Dip the popsicle mold in hot water for a few seconds to help release the popsicles cleanly (unmolded popsicles can be stored in individual freezer bags and in the freezer).