YAY! For the past couple of weeks we have been blessed with that little bit of sun that we have all been waiting for. And considering about 50% of the posts on this site have been fueled by prosecco, it was about time we included it in a recipe…
Finally we can sit outside and maybe even get some sort of a tan. We have been dying to try out our new silicone ice lolly moulds we got from Ikea, a post all about that is coming soon. One great thing about these, is that although they are bright red, it’s from the raspberries (natural flavourings and all that…) so they won’t turn your tongue a bizarre colour and you can eat the lot without anyone knowing… (not that that’s what we did).
Now we didn’t just want to make any old ice lollies, and it’s pretty safe to say we like to make an excuse to involve alcohol at any chance we get!
Today we have made a classic bellini style ice lolly to go in our push up moulds. We have used pureed raspberries, with a hint of elderflower, topped with prosecco (or any kind of sparkling wine) and frozen.
This recipe only makes four ice lollies, mainly because we only have four moulds… and you’ll notice you will only need half a bottle of prosecco, so you can drink the rest!
You may choose to use fresh raspberries for your ice lollies, but we used frozen for ours as we had some in the freezer, they work perfectly fine – they’re just going to be frozen again, plus they’re slightly cheaper.
- 150g frozen (thawed) or fresh raspberries
- 50ml elderflower cordial
- 300ml prosecco
- In a blender or food processor, blend together the raspberries and elderflower to create a puree.
- Strain the puree through a sieve to remove the seeds and divide between your four ice lolly moulds,
- Top each one with prosecco and give them a quick stir, place the cap on and leave in the freezer for a couple of hours, or over night.
This recipe would also work great using some fresh white peaches, instead of or as well as the raspberries to create a traditional peach bellini (pop), omit the elderflower and replace with a tablespoon of sugar and a little squeeze of lemon juice.