Cool down with champagne pops

Cool down with champagne pops

Summer is well and truly here, New Zealand! Fun and flirty, these pretty popsicles are your newest party trick for when you want to impress. Feel free to add any combo of fruits and flowers, but double-check they're edible first. 



Champagne Pops

makes 6 | to prep 15 minutes plus freezing time | gluten-free & dairy-free


1 cup caster sugar 

1 cup water

750ml Champagne or sparkling wine, chilled

8 strawberries, sliced

Small handful edible flowers

6 wooden popsicle sticks 



In a small saucepan, combine sugar and water and heat gently until sugar is dissolved. Remove from the heat and allow to cool.

Gently mix Champagne into the sugar syrup – mix just enough to combine as you don't want to lose the Champagne bubbles.

Divide strawberries and flowers between popsicle moulds. Top with champagne syrup. insert the popsicle sticks, moving the strawberries and flowers around if necessary to ensure they're evenly dispersed. 

Freeze for at least 8 hours or overnight.