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Photo of Tropical Prosecco cocktail ice lollies by WW

Tropical Prosecco cocktail ice lollies

1
Points® value
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.

Notes

For non-alcoholic ice lollies, swap the Prosecco for 125ml water and 60ml fresh unsweetened orange juice.

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