Grab your cossie (or swimsuit for non-Aussies) and your swan inflatable and float around the pool with one of these sweet icy pops in your hand. You'll be the talk of the town!
- 1 bottle Prosecco
- ½ cup water
- 1 cup sugar
- 1 vanilla pod, halved lengthways
- 125 g fresh raspberries, torn
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes approximately 10 x 125 ml ice pops, depending on the size of the moulds.
Freezing time 11 hours
Combine the Prosecco, water, sugar and vanilla pod in a saucepan over a medium heat, stir until it comes to the boil and the sugar has dissolved. Remove from the heat and allow to cool to room temperature, then remove the vanilla pod.
Pour the mixture evenly between icy pole moulds, leaving approximately 1 cm at the top of each mould, the liquid will expand on freezing.
Place in the freezer for 3 hours or until the liquid becomes slushy. Distribute the torn raspberries between the moulds pushing them down through the Prosecco mixture. Insert ice pop sticks and freeze for 8 hours or until frozen solid.
To unmould the pops, run the moulds under hot water for a few seconds, then gently pull the sticks, serve immediately.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.