Red Velvet poptail

The book The Poptail Bar is for sale and contains recipes for the most delicious alcoholic ice pops and frozen cocktails on a stick. With this recipe, you can make a Red Velvet popsicle with champagne.

This Red Velvet Poptail turns the perfect shade of red without artificial colorings.

Method:
Purée the syrup and berries into a smooth purée in a blender or food processor, then pour the ice mixture into a measuring jug.

Add the champagne, vanilla paste and Chambord and mix well.

Divide the ice mixture among the moulds, cover and place in the freezer for 30 minutes. Insert the sticks into the slots and return the poptails to the freezer for another 12 to 14 hours, until firm.

The Poptail Bar

Kathy Kordalis
€12.50
Good Cook