In Recipes

Enjoy a boozy ice lolly this Summer! A refreshing sparkling wine infused boozy ice lolly.

Prep time: 10

Freezing time: 6 Hours/ Overnight


  • 500ml Sparkling Rosè (we used Durbanville Hills)
  • 500ml Sparkling White wine (we used Durbanville Hills)
  • A handful of pomegranate rubies/seeds
  • A handful of Raspberries
  • Wooden Ice cream sticks
  • Ice Cream molds


  1. Divide the sparkling rosè wine, pomegranate rubies & raspberries into 1/2 of all the ice cream mould.
  2. Freeze for about an hour to hour and a half, so that’s the sparkling rosè begins to freeze. Place your ice cream sticks into the partially frozen rosè.
  3. Freeze for another hour or two. Once the rosè layer is frozen pour the white sparkling wine into the ice cream mould & freeze for 3 to 4 hour OR overnight
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