Fruit Pops Recipe By Tasty

Steps:

• Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
• Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
• Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
• Repeat with another layer of mango and strawberry. Freeze until solid.

Steps:

• Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.

Steps:

• Place the first 6 ingredients in a blender; cover and process until blended. If desired, stir in mint., Pour into pouches, molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Steps:

• In a blender mix all ingredients until smooth.
• Place six small paper cups on a baking tray and fill the cups with the smoothie and freeze for 15 minutes.
• Place one popsicle stick in the center of each cup and freeze again for one hour or until solid.
• Rip the paper cups from the popsicle.
• Enjoy!

Steps:

• Place yogurt, lemon juice and bananas in a blender; cover and process until smooth, stopping to stir if necessary. , Pour mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Steps:

• In a large saucepan, combine water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; stir in juices., Fill molds or cups with 1/4 cup juice mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.,

Steps:

• Make the simple syrup: In a small saucepan, combine the sugar, rosemary, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the rosemary is fragrant. Remove from the heat.
• Strain the herb syrup through a fine-mesh sieve set over a blender. Add the pineapple and lemon juice. Blend on high speed until smooth.
• Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
• Enjoy!