Peach, Moscato, And Raspberry Pop

1. 1

   Put peaches and 300ml of sugar syrup into blender and puree until smooth and velvety. In a separate bowl, mix moscato and 80ml of the sugar syrup.

2. 2

   Defrost the frozen raspberries and mix with remaining syrup, pressing the raspberries with the back of a fork to make a coulis. Strain out the seeds if you wish.

3. 3

   Drop a fresh raspberry into the tip of each mold ensuring that it falls right to the tip of each mold. Fill the tip of each pop mold with the moscato mix so it covers the raspberry. Place in the freezer and leave to freeze until the top of the moscato mix has formed a frozen skin. Pour over a small amount of the raspberry coulis to form a thin red line around the pop. Return to freezer until set.

4. 4

   Finally, fill the molds with the peach mixture, insert sticks and return to the freezer overnight or until frozen rock solid.

5. 5

   To remove the pops, quickly immerse the molds into a bowl of warm water to help release the pops.

6. 6

   SYRUP: Boil 1 cup of raw sugar in 2 cups of water until the sugar dissolves, and leave to cool. This will make more than you need for any one recipe - store additional syrup in the fridge for your next popsicle-making session!

* Per serving · 4 servings · Values may vary.