Tip: Some ice-pop kits come with ice-block sticks that have holders or lids to keep the stick in place as the popsicle freezes. If you don't have these sticks, an easy way to keep them in place is to cover the molds with foil and make an incision in the centre of each mold to place the stick.
Recipe information
Yield
Makes 8
Ingredients
For the syrup:
For the pops:
Preparation
Make the syrup:
Step 1
Place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Increase the heat to high and bring to boil for 1 minute. Set aside to cool completely.
Make the pops:
Step 2
Pour the sugar syrup and cranberry juice into a large jug and stir to combine. Pour half the cranberry mixture into 8 x 1/3 cup-capacity (80ml) ice-pop molds. Place 2 strawberry slices into each mold, insert ice-pop sticks and freeze for 4 hours. Pour remaining cranberry syrup into molds. Divide remaining strawberry slices between molds and freeze for a further 4 hours or until frozen.
Recipe from The New Classics, by Donna Hay, Copyright © 2014, published by HarperCollins Publishers.
Recipe notes
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