A whole lychee suspended in each one. School holidays, sorted.
Freezing mutes both sweetness and acidity, which is why these are mixed stronger than you would drink them, one part cordial to four parts water tastes almost too sweet in the jug and exactly right frozen. Dropping a whole lychee into each mould is the part children remember.
Method
Stir the cordial, water and lime juice together in a jug until completely combined.
Drop one lychee into each mould. In tall moulds, two smaller pieces spread through look better than one at the bottom.
Pour the liquid in, leaving 5 mm at the top, it expands as it freezes.
Freeze 1 hour, then push the sticks in. Waiting until the mix is slushy is what keeps them upright and centred.
Freeze at least another 5 hours, or overnight.
To release, dip the mould in warm (not hot) water for 10 seconds and pull steadily.
Tips
Fresh lychees float, preserved ones sink. To suspend them, half-fill the moulds, freeze an hour, then add the fruit and the rest of the liquid.
Swap 100 ml of the water for coconut milk for a creamier, paler version.
They keep three months, so make them in December when lychees are on.
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