Tropical Prosecco cocktail ice lollies
SmartPoints® value per serving
6 hr 15 min
You will need 6 lolly sticks. If using wooden lolly sticks, soak them in hot water for 1 hour before inserting into the lolly moulds to prevent the sticks from ‘floating’ in the ice lollies.
5 medium, 80ml pulp
400 g, peeled and chopped
- Combine the passion fruit pulp, sweetener and 80ml cold water in a pan over a medium heat, then bring to a boil. Remove from the heat and leave to cool.
- Pour the mixture into 6 x 125ml ice-lolly moulds and freeze for 2 hours or until firm.
- Put the pineapple and Prosecco in a blender, then blitz until smooth. Strain the mixture, discarding any solids.
- Divide the pineapple mixture between the ice-lolly moulds, then insert the ice-lolly sticks and freeze for 4 hours or until solid. Dip the moulds in hot water for 5-10 seconds and gently pull out to serve.
For non-alcoholic ice lollies, swap the Prosecco for 125ml water and 60ml fresh unsweetened orange juice. The lollies will be 0 SmartPoints each.