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.
