Sparkling rosewater & raspberry popsicles

30 November 2016 - 08:42 By Sunday Times Food Weekly

Sparkling rosewater & raspberry popsicles INGREDIENTS130g ( cup) sugar80ml ( cup) water30ml (2 tbsp) rosewater500ml (2 cups) raspberries60ml (4 tbsp) fresh lemon juice750ml sparkling wineMETHODBoil the sugar and water in a small saucepan, stirring until sugar has dissolved to form a syrup. Set aside to cool.Combine rosewater, raspberries and lemon juice in a blender and purée until smooth. Add 80ml ( cup) of the syrup and blend until combined.Pour into 4 popsicle moulds and freeze for 4 hours. Insert popsicle sticks or ornate teaspoons and freeze for a further 4-6 hours or until frozen solid.Pour sparkling wine into champagne flutes or other tall glasses, drop a frozen popsicle into each and serve immediately. - Makes 4..

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