Sorbet Lollies

Ingredients: 

45 ml (3 T) water

45 ml (3 T) Huletts White Sugar

400 g strawberry purée

Method: 
  1. Place the water and white sugar in a saucepan over medium heat. Stir for 2 minutes or until sugar has dissolved.
  2. Simmer for 2 minutes or until syrup thickens.
  3. Add the strawberry purée and divide evenly between the lolly moulds.
  4. Place in the refrigerator overnight.

VARIATIONS:

  1. RASPBERRY LOLLY
    • Substitute the strawberry puree with raspberry purée.

  2. GRANADILLA LOLLY
    • Substitute the strawberry puree with granadilla pulp.

  3. PAPAYA LOLLY
    • Substitute the strawberry puree with papaya purée.

  4. KIWI FRUIT LOLLY
    • Substitute the strawberry puree with kiwi purée.