Lychee, Vodka and Elderflower Iceblocks

lychee and elderflower ice blocks

Isn’t it funny how your tastes change over the years? As a child I wouldn’t go near mushrooms, eggplant, pumpkin, seafood, and many more things I now find delicious. Lychees were definitely in the ‘no way’ zone but these days I love them, and they have been especially delicious this summer. I came home one day a few weeks ago to find a surprise gift waiting for me, a box of beautiful lychees from Impact Communications that were just waiting to be turned into something delicious.

When thinking about what to make, my mind kept wandering back to the signature cocktail at Kit & Kaboodle in Kings Cross, called the Kit Martini – a delicious combination of vodka, lychee, elderflower and cloudy apple juice. I decided to play with those flavours in a boozy, and decidedly summery iceblock. And I’ve gotta say, they’re every bit as good as the drink itself!

Even better, they’re ridiculously easy to make – just stir, pour and freeze. I can imagine eating one of these after a dip in the pool on a hot day, or after a BBQ dinner on a sultry evening. I made my iceblocks in shot glasses, but you could also try using small cake moulds. And funnily it was almost a year to the day that I posted these delicious Watermelon, Raspberry and Gin iceblocks, which I’ll definitely be making again soon!

Thanks again to Impact Communications for the beautiful lychees!

lychee and elderflower ice blocks

Lychee, Vodka and Elderflower Iceblocks
Makes 10

• 8 lychees, peeled and seeds removed (or use canned lychees if fresh are unavailable)
• ¼ cup vanilla vodka
• 3-4 tablespoons elderflower liqueur or cordial
• 500ml cloudy apple juice
• Sugar syrup, to taste, optional

Process lychees in a food processor and pass through a fine sieve to get about 200ml of juice. Stir in vanilla vodka, elderflower liqueur or cordial and apple juice. If desired, add sugar syrup to taste.

Pour into shot glasses or other small mould and freeze for about 2 hours. Insert a paddle pop stick into the center of each iceblock and then freeze overnight, or until firm. To serve, gently twist iceblocks from glasses or run under a little cool water to dislodge. Serve immediately.

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