Strawberry & Champagne Popsicles
• 60 g sugar
• 60 ml water
• 500 g strawberries
• 250 ml champagne
Put sugar and water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside and let cool.
Slice the strawberries in half, put them in a blender and purée until smooth. Add syrup and champagne and slightly stir until incorporated. Pour into popsicle molds, add popsicle sticks and freeze for 6-8 hours, or overnight. To release popsicles, run mold under warm running water and they will easily slide out after a few seconds.