White Chocolate Dipped Moscato, Passionfruit & Mint Popsicles

These popsicles are light and refreshing - as is Brown Brothers Moscato. They are simple to make and taste just like summer!

Makes: 6-8 popsicles

Prep time: 15 minutes

Freezing/cooling time: 6-7 hours

Ingredients

• 275ml Brown Brothers Moscato

• ½ cup passionfruit pulp (about 5–6 fresh passionfruit - alternatively use frozen pulp)

• ⅓ cup sugar

• 1 tbsp lime juice

• 8-10 fresh mint leaves, finely sliced

• 3 tbsp passionfruit syrup

• 200g white chocolate, chopped

• 1 tbsp coconut oil (or other neutral oil)

• 1 tbsp chopped pistachios

• Dried rose petals, to garnish (optional)

Directions

1. Add 75ml to a small pot, along with the sugar. Set over medium heat and cook, stirring occasionally, for 1-2 minutes until the sugar dissolves. Remove from heat and cool slightly.

2. Add the cooled syrup to a jug, along with the moscato, passionfruit pulp and lime juice. Whisk together. Add the mint and stir through.

3. Pour evenly into 6-8 popsicle moulds, and tap gently to remove air bubbles.

4. Freeze for at least 6 hours or overnight, inserting the ice block sticks after 30 minutes to an hour, when the mixture has set enough for them to stand upright.

5. When ready to dip, start preparing the shell. Melt the white chocolate gently in the microwave or over a double boiler. Stir in the coconut oil until smooth and glossy.

6. Transfer to a tall glass or cup for easy dipping. Let it cool for 10-15 minutes; you want it to be pourable but not hot, or it will melt your popsicles too fast.

7. Unmould frozen pops - you can do this by running the bottoms under warm water or dipping them in warm water for a few seconds. Working one at a time, quickly dip a popsicle into the chocolate and immediately sprinkle over the pistachios and petals if using. Place on a lined tray. Repeat with the remaining popsicles.

8. Freeze for 5 minutes to lock in the shell, and enjoy frozen.