60ml Pampero white rum
90ml lychee puree
12-15 mint leaves
15ml lime juice
30ml panda leave syrup
15 cubes of ice
Blend all liquid ingredients
Add ice and repeat blend
Popsicle Garnish
Juice 2000ml of fresh peeled cucumber
Juice 450ml of fresh lemon juice, then add into cucumber juice
Add 450ml panda leave syrup to taste
Making Popsicle
Place popsicle stick on the top of commercial moulds
Place 4 x halves of raspberry into the moulds
Pour the mix to max level line of the moulds
Place the moulds in blast chiller until they are set
