Lime, lychee, pineapple and watermelon topped off with an ice-cold popsicle. It’s a maelstrom of sweet summery goodness.
- 650 ml (22 oz) pineapple juice
- 100 ml (3½ oz) lychee syrup
- 80 g (2¾ oz/¼ cup) lime curd (see note)
- juice and zest of 2 limes
- 4 scoops pineapple, coconut or lime sorbet
Monster your shake
- 4 lychees
- 4 cubes fresh pineapple
- whipped coconut cream (see note)
- 2 scoops pineapple, coconut or lime sorbet
- 2 watermelon wedges
- 1 lime, sliced or cut into wedges
- 2 pine-lime popsicles
- dried blueberries, for decorating
- 1 tbsp grated lime zest
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Thread the lychees and pineapple cubes onto two skewers.
Using a spatula, smear some of the whipped coconut cream around the outer rim of each glass, then sprinkle with the lime zest. Gently pour in the shake and top with a scoop of sorbet.
Cut a small slit in the pointy end of each watermelon wedge, then slide onto the rims of the glasses.
Spoon more coconut cream on top of the shakes and top with the fruit skewers and lime. Insert the popsicle so it sits upside-down and sprinkle with the blueberries and lime zest.
• To make the lime curd, add 2 eggs, 2 egg yolks and 170 g (6 oz/¾ cup) caster (superfine) sugar to a medium saucepan and whisk for 4 minutes or until smooth and pale. Place over low heat and add 90 g (3 oz/⅓ cup) chilled, chopped unsalted butter, the zest and juice of two limes, and whisk the mixture constantly for 3-4 minutes or until thickened. Remove from the heat and allow to cool for 30 minutes. If you prefer a totally smooth curd without zest, pass through a fine mesh sieve. The curd will keep in an airtight container for up to 1 week.
• For the whipped coconut cream, refrigerate 2 x 400 ml (13½ oz) tins full-fat coconut milk overnight. Carefully scoop the solidified part of the refrigerated coconut milk from the tins into a large mixing bowl. Discard or set aside the watery contents at the bottom of the tins. Add 1 tablespoon each of maple syrup and vanilla extract to the bowl. Using an electric mixer, beat on medium for 3–4 minutes until the cream is fluffy and holds soft peaks. Use immediately or transfer to an airtight container. This whipped coconut cream will keep in the fridge for up to 1 week – beat for 2 minutes or until creamy before using.
This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.