Fruit cocktail ice pops recipe

Ingredients

• 2½ tablespoons superfine or granulated sugar
• ¼ cup water
• 7 ounces strawberries, hulled
• 2 small peaches, peeled, pitted and coarsely chopped (or 2 cups drained canned peaches)
• 4 large kiwis, peeled and coarsely chopped

1. Put the sugar and water into a small saucepan and cook over low heat, stirring, for 5–6 minutes, or until all the sugar has dissolved. Increase the heat to high until the mixture comes to a boil, then reduce the heat to medium and simmer for 3–4 minutes. Let cool completely.
2. Put the strawberries into a food processor or blender and process until pureed. Stir in one-third of the sugar syrup. Pour the mixture into eight ½-cup ice pop molds. Freeze for 2 hours, or until firm.
3. When the strawberry mixture is frozen, put the peaches into the food processor or blender and process until pureed. Stir in half of the remaining sugar syrup. Pour this over the frozen strawberry mixture. Insert the ice pop sticks and freeze for 2 hours, or until firm.
4. When the peach mixture is frozen, put the kiwis into the food processor or blender and process until pureed. Stir in the remaining sugar syrup. Pour this over the frozen peach mixture and freeze for 2 hours, or until firm.
5. To unmold the ice pops, dip the frozen molds into warm water for a few seconds and gently release the pops while holding the sticks.