Tropical champagne cocktail pops

1
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
6
Difficulty
Easy
Passionfruit, pineapple and a dash of bubbly makes super refreshing adult icy-poles! A refreshing treat for those hot summer days.

Ingredients

passionfruit

cup(s), pulp

natural sweetener

1 tsp

pineapple

400 g, peeled, coarsley chopped

sparkling white wine

¾ cup(s), (180ml)

Instructions

  1. Combine passionfruit, sweetener and 1/3 cup (80ml) water in a small saucepan over medium heat. Bring to the boil. Remove from heat. Cool. Pour mixture into six ½-cup (125ml) capacity ice-block moulds. Freeze for 2 hours or until firm.
  2. Place pineapple and wine in a blender. Blend until smooth. Push mixture through a sieve and discard any solids.
  3. Pour sieved pineapple mixture into ice-block moulds. Insert sticks and freeze for 4 hours or until frozen. Dip moulds in hot water for 5-10 seconds and gently pull ice-blocks out when serving.

Notes

TIP: For non-alcoholic pops, replace wine with ½ cup (125ml) water and ¼ cup (60ml) fresh orange juice.

Start eating better than ever!