Ingredients

Serves 8

Basic Sugar Syrup
½ cup caster sugar
¾ cup water
 
 
Blackberry lemonade pops
Makes 8
1 quantity of basic sugar syrup
1½ cups lemonade
2 tbsp lemon juice
140g blackberries
 
 
Creamy Tropical Pops
Makes 8
1 quantity basic sugar syrup
1 cup coconut cream
100g chopped pineapple
½ cup passionfruit pulp
 

Ginger Beer and Apple Pops
Makes 8
1 quantity of basic sugar syrup
1 ½ cups ginger beer
2 tbsp of lime juice
1 small Granny Smith apple sliced thinly

Method

Basic Sugar Syrup
Place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Increase heat to high and bring to the boil for 1 minute. Set aside to cool completely. Makes 1 cup.
 
Blackberry lemonade pops
Pour the sugar syrup, lemonade and lemon juice into a large jug and stir to combine. Divide berries between 8 x 1/3 cup-capacity ice block moulds. Pour the lemonade mixture over the berries, insert ice blocks sticks and freeze for 4 hours or until frozen.
 
Creamy Tropical Pops
Place the sugar syrup, coconut cream and pineapple into a blender and process until smooth. Add the passionfruit pulp and stir to combine. Pour mixture into 8 x 1/3 cup capacity ice block moulds, insert ice block sticks and freeze for 4 hours or until frozen.

Ginger Beer and Apple Pops 
Pour the sugar syrup, ginger beer and lime juice into a large jug and stir to combine. Arrange the apple slices in 8 x 1/3 cup-capacity ice block moulds. Pour over the ginger beer mixture, insert ice block sticks and freeze for 4 hours or until frozen.


 

Recipes from Donna Hay magazine Feb/March 2011 edition