Arefreshing, tropical fruit cocktail that’s perfect for a sunny evening outdoors. The popsicle garnish is an ingenious way to use up the ends of champagne and lemonade bottles that have lost their fizz. Royal summertime Serves 1 For the champagne popsicle (optional) 40ml flat champagne 20ml flat lemonade 1 pinch sugar For the drink 40ml orange vodka – I like Ketel 1 Oranje 20ml Aperol 25ml passionfruit puree 15ml lime juice 15ml sugar syrup 1 edible flower, to garnish (optional) If you want to make the popsicle, ahead of time, gently mix the flat champagne, flat lemonade and sugar, stirring to make sure the sugar dissolves. Pour into a popsicle or small, thin lolly mould and freeze for four to six hours, until solid. To make the cocktail, put all the liquid ingredients in a blender with two or three scoops of crushed ice and blitz to combine. Pour into a wine glass, garnish with an edible flower and the popsicle, if using, and serve immediately.