LENZO loves getting our #creativeon, especially if it means we get to make some #deliciously gorgeous treats in the process! Today we team up with Melbourne lifestyle + wedding photographer Madeleine Chiller to create this summer's hottest dessert, Champagne Icy Poles = #YUMINTHESUN!
These are super easy to make, and are perfect for the warmer months that are slowly, but surely, rolling on through! You can of course make your own interpretation and add different fruits and create different flavours - but we stuck to LENZO's trade pairing - mint + grapefruit!
WHAT YOU WILL NEED:
- Champagne or Sparkling
- Icy Pole Tubes
- Wooden Sticks
- 3/4 Cup of Sugar
- 1/4 Cup of Water
STEP ONE: Combine the water + sugar in a sauce pan, and warm over a medium heat until the sugar has fully dissolved before removing from heat.
STEP THREE: Cut up the mint + grapefruit, and divide it equally between each mould.
STEP FOUR: Pour the champagne syrup equally between each mould, making sure that you don't overfill and make a mess like the LENZO team did!
STEP FIVE: Finally, place the wooden sticks into the moulds. We cut out some circles in some #glittery card to make sure the sticks stayed straight and didn't wobble around to much! Before serving, make sure that you freeze the pops for at least 10 hours.
STEP SIX: Enjoy!!Love LENZO xx