Dragon Fruit and Rose Water Popsicle Recipe
An exotic, tropical summer Popsicle recipe that is a must try. Made with amazing combination of dragon fruit and rose water this Popsicle is a real summer treat.
Dragon Fruit And Rose Water Popsicle is basically dragon fruit blended with rose water and honey to prepare a refreshing, tasty and healthy Popsicle that can be served as a nutritious snack or a dinner party dessert.
Adding to dragon Fruits' already amazing health benefits, rose water provides a refreshing taste and aroma to the Popsicle.
Dragon Fruit And Rose Water Popsicle is an easy and fun recipe which will be an instant hit among the kids.
Serve Dragon Fruit And Rose Water Popsicle along with a kids party menu of Heart Shaped Tea Sandwiches Recipe and Eggless-Quick and Easy Chocolate Cupcake Recipe
Other frozen treats you might fancy
20 M
480 M
500 M
3 Servings
Ingredients
- 1 Pink Flesh Dragon Fruit/Pitaya , peeled and chopped
- 150 ml Rose water
- 2 teaspoon Honey
How to make Dragon Fruit and Rose Water Popsicle Recipe
To begin making the Dragon Fruit and Rose Water Popsicles, take a blender and finely blend the dragon fruit chunks, rose water and honey together for 3-4 minutes.
Taste the juice and add more honey if need be.
Take the Popsicle Bags or Molds and pour the dragon fruit and rose water juice into them.
Freeze the bags for a minimum of 6-8 hours or you can also freeze them overnight. Once done remove the Dragon Fruit and Rose Water Popsicle from their mold and serve.
Serve Dragon Fruit And Rose Water Popsicle along with a kids party menu of Heart Shaped Tea Sandwiches Recipe and Eggless-Quick and Easy Chocolate Cupcake Recipe
Neeru Srikanth
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.
