- 2 cups (500 ml) fruit purée, to taste (see note)
- 1/3 cup (70 g) sugar
- In a bowl, combine the fruit purée and sugar, stirring until the sugar has dissolved. Pour into ice pop moulds. Place in the freezer for about 6 hours before unmoulding. For easy unmoulding, place under hot running water.
For 2 cups (500 ml) of fruit purée, it takes about 4 cups of fresh or thawed fruit, puréed in a blender. If there are small seeds, strain the purée through a sieve.