Champagne with tropical fruit pops

By Vijaya Selvaraju
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Champagne with tropical fruit pops

These adult fruit pops are made with frozen fruit nectar and left to melt into a glass of Champagne.



  • Chilled bottle of Champagne
  • Guava/mango/guanabana nectar


  1. Fill popsicle moulds with assorted tropical fruit juice nectars and allow to freeze overnight until solid.
  2. Pour Champagne into wine glasses. Unmould popsicles, and place one in each glass to garnish.


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