Place the strawberries in a food processor with the banana, icing sugar, elderflower cordial, lemon juice, and champagne. Blitz until smooth. Pass through a sieve and in some blueberries.
Pour the fruity champagne into the lolly moulds and seal with the required lid, insert the lollies stick or small forks into the base. Place the strawberries lollies in the freezer for 4 hours until the mixture is solid enough to hold the lollies stick without breaking.
To serve, pull each lolly out of the mould by the stick. If it doesn’t come free dip the mould in hot water for 10 seconds and try again. Drizzle the lollies into some extra strawberries coulis and sprinkle to your liking with mini meringues, marshmallow or popping candy.
Don’t let them melt and enjoy