Sparkling pineapple passionfruit popsicles

Instructions

1. Stir passionfruit pulp and sugar in a small saucepan over a medium heat until sugar is dissolved. Remove from heat. Cool 15 minutes. Spoon mixture evenly among 4 x 60ml popsicle moulds. Freeze for 1 hour.
2. Blend pineapple and sparkling wine in a blender until puréed. Press the mixturethrough a sieve, placed over a medium jug. Pour strained purée over passionfruit layer in moulds. Freeze for 6 hours, or overnight, until frozen solid. Carefully release popsicles from moulds to serve.