200g frozen raspberries
¼ cup sugar
1 cup Prosecco or any sparkling wine
825g tin of peach slices, drained
Blitz the raspberries and sugar with half a cup of the Prosecco in a blender.
Gently pour the mixture into 12 rocket moulds and freeze them for at least 30 minutes or until they have set.
Blitz the peaches and the remaining Prosecco until it is smooth then pour it gently into the moulds.
Leave a little gap at the top as the liquid expands when it freezes.
Pop in the sticks and freeze the moulds overnight or until they have set.
To remove the moulds dip them briefly into hot water and then serve the popsicles.
Cook’s Tip: For a virgin pop you can substitute the Prosecco with sparkling peach juice.