Fruit salad popsicle
1 peach, cut into 1/2-inch slices (1/2 cup)
2 kiwis, peeled and sliced into 1/4-inch rounds
3/4 cup strawberries, finely chopped
1/2 cup blueberries
1/2 cup raspberries
1 1/2 to 2 cups of fruit punch or 100-percent white-grape juice or coconut water
1. Combine fruit in a mixing bowl, and arrange the mixture into 8 3-ounce popsicle molds.
2. Pour enough juice into each mold to just cover fruit.
3. Insert popsicle sticks and freeze until solid (about 6 hours).
Tang/ Rasna fruit popsicle
1/2 cup Tang Mango powdered drink
1/2 cup Tang Pineapple powdered drink
1/2 cup Tang Orange powdered drink
1/2 cup Tang Lemon powdered drink
2 cups diced mango
2 cups diced pineapple from the can
1 tablespoon per flavor
10 pieces popsicle sticks
For every flavor, blend the Tang, diced fruits and lime juice in a blender until smooth.
Force mixture through a fine sieve.
Pour into ice pop molds. Freeze and add the sticks after 2 hours when the iced pops are semi-solid so the sticks stand. Continue freezing for at least a day.
Dip the iced pop molds in a pan of hot water until the molds slip off. Serve iced pops right away.
Fruit juice popsicles
1/3 cup sugar
2 cups fruit juice, nectar, or puree, such as watermelon, grapefruit, or pineapple
In a small saucepan, bring sugar and 1/3 cup water to a boil over high, stirring until sugar dissolves. Transfer to a 4-cup liquid measuring cup or medium bowl and refrigerate until cool, 30 minutes. Stir in juice. Pour mixture into eight ice-pop molds. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).