Tropical champagne cocktail pops
SmartPoints® value per serving
Passionfruit, pineapple and a dash of bubbly makes super refreshing adult icy-poles! A refreshing treat for those hot summer days.
⅓ cup(s), pulp
400 g, peeled, coarsley chopped
Sparkling white wine
¾ cup(s), (180ml)
- 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.
- Place pineapple and wine in a blender. Blend until smooth. Push mixture through a sieve and discard any solids.
- 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.
TIP: For non-alcoholic pops, replace wine with ½ cup (125ml) water and ¼ cup (60ml) fresh orange juice.