500ml ginger beer
½ cup thinly sliced wedges of ripe, peeled and cored fresh pineapple
½ x 125g punnet raspberries
Put ginger beer in a large jug and whisk briefly until bubbles subside.
Put pineapple into a 4-hole, ¼ cup-capacity popsicle mould. Put raspberries into a second 4-hole, ¼ cup-capacity popsicle mould popsicle mould. Pour ginger beer over the top of the fruit until moulds are ¾ full. Freeze for 20 minutes, then insert a popstick into the centre of each mould. Freeze for a further 6 hours or overnight until frozen. Serve.