- fruit purees of your choice orange, strawberries, blueberries, mangoes, etc
- sugar if needed, optional
Make individual fruit purees in blender and then set aside. If needed, add a tiny bit of champagne to get enough liquid to completely puree your fruit.
For the ice pops, add a ratio of half fruit puree and half champagne. You don't want to add too much champagne because the ice pops won't freeze as well. Blend champagne and puree together for a few seconds to thoroughly mix. Taste and add sugar if needed. (If adding sugar, blend again until sugar is dissolved). Pour into ice pop molds and follow manufacturer's instructions. Freeze overnight for best results.