Sparkling rosewater & raspberry cocktails

Part ice lolly, part cocktail, this bubbly beverage is best enjoyed poolside

Makes: 4

Ingredients:

130g (2/3 cup) sugar

80ml (1/3 cup) water

30ml (2 tbsp) rosewater

500ml (2 cups) raspberries

60ml (4 tbsp) fresh lemon juice

750ml sparkling wine

Method:

1)Boil the sugar and water in a small saucepan, stirring until sugar has dissolved to form a syrup. Set aside to cool.

2) Combine rosewater, raspberries and lemon juice in a blender and purée until smooth. Add 80ml (1/3 cup) of the syrup and blend until just combined. Pour into 4 popsicle moulds and freeze for 4 hours. Insert popsicle sticks and freeze for a further 4-6 hours or until frozen solid.

3) Pour sparkling wine into champagne flutes or other tall glasses, drop a frozen popsicle into each and serve immediately.