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Champagne & Fruit Nectar Pops


SERVES: 12 | PREPARE: 10 mins | FREEZE: 4-5 hours


Line up the ice lolly moulds and layer a mixture of fruit into each.

Pour in half fizz and half fruit nectar to each mould. Cover the tops with foil and make a small hole to poke the lolly stick through. Carefully move the moulds to the freezer to chill. Serve once frozen solid.

Recipe devised by Claudialicious: @claudialicious6 or click here: Claudialicous


1 bottle of fizz

1 bottle of apricot fruit nectar (or good quality fruit juice)

1 bottle of strawberry fruit nectar (or good quality fruit juice)

A range of fruit including strawberries and apricots, sliced

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