Tropical Prosecco cocktail ice lollies
1
Points®
Total time: 6 hr 15 min • Prep: 10 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Passion Fruit
5 medium, 80ml pulp
Artificial sweetener
1 teaspoon(s)
Pineapple
400 g, peeled and chopped
Prosecco
180 ml
Instructions
1
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.
2
Pour the mixture into 6 x 125ml ice-lolly moulds and freeze for 2 hours or until firm.
3
Put the pineapple and Prosecco in a blender, then blitz until smooth. Strain the mixture, discarding any solids.
4
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.
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