Lychee Strawberry Blood Orange Syrup Pops

A few years ago I used to work as a barista at a Korean owned frozen yogurt shoppe called Cocomero where I was first introduced to Lychee. It looked like a big... white.... raspberry to me at first- but I quickly fell in love with putting it in my bubble tea, frozen yogurt, smoothies, cookies, you name it! It's so sweet. Hannah and I visited the AmKo (American-Korean) supermarket yesterday after we had lunch and I went kind of nuts. I had to buy a can of Lychees and Green Tea Mochi Ice Cream... the best!

Lychee Strawberry Blood Orange Syrup Pops:
(Mix together in blender)

Pulp from one blood orange

3-4 Lychee fruits, chopped in half (from a can)

5 large strawberries, chopped

1/2 of the "heavy syrup" from the Lychee can.. (Korean heavy syrup is SO much lighter than the American kind... trust me!)

Pour into your mold and freeze. I used some of my new straws from etsy as holders this time- and they worked quite well without getting too weak and bending!
Yields: 4 Pops

love, polly