Tropical Prosecco cocktail ice lollies

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.