Friday, 12 July 2013

Friday Cocktail: Top of the Poptails - Berry Kir Royale

With this weekend set to be the hottest yet, I'm starting to wonder whether cocktails will be thirst-quenching enough. So basically I decided to freeze some into tasty, alcoholic poptails to cool my friends and I down while we lounge around in this glorious July sunshine.

The possibilities are endless with poptails, and just mixing up your favourite fruit, flavours and booze will produce all manner of tipsifying new discoveries, but here are a couple of my favourites. Some of them are slushier than others (we tested them... a lot. Don't say we aren't dedicated to you, dear readers) and it very much depends on your freezer/the amount of time you have spare, but if they turn out less lollipoppy than you require then they really are delicious sorbet/slushies, so fear not. Either way, your thirst will well and truly be quenched.

Plus, you get one of your five a day! Sometimes two! We're healthy as well as drunk.

Berry Kir Royale Poptail recipe (serves 6)


  • Half a bottle of rose sparkler (prosecco, Saumur, or Champagne - whatever your budget allows)
  • 6 tsp creme de cassis
  • Juice of half a lime
  • 12-18 raspberries
  • 6 lollipop moulds

How to make it:

1. Pop two to three raspberries into the moulds.
2. Pour the lime juice into the fizz, and give it a good stir.
3. Pour the lime-infused sparkling rose into the moulds until they are almost full.
4. Add a teaspoon of creme de cassis on top.
5. Pop the lids on and shove in the freezer for 12-24 hours.

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