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112.5ml The Perfect Purée Apricot Puree, thawed + 37.5ml water |
| • |
112.5ml The Perfect Purée Peach Ginger blend, thawed + 37.5ml water |
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150g sugar |
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200ml water |
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12 frozen pop molds |
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12 wood sticks |
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| Method: |
| 1. |
Boil the sugar with 200ml of water on medium heat until texture turns syrupy. |
| 2. |
While waiting for syrup mixture to cool, mix the Apricot puree with 112.5ml water in a small bowl. Then mix the Peach Ginger blend with 112.5ml water in a separate bowl. |
| 3. |
Once syrup mixture has cooled, combine syrup mixture, Apricot mixture and Peach Ginger mixture and stir well. |
| 4. |
Fill pop molds and place in freezer. |
| 5. |
Once mixture begins to freeze, insert wooden sticks and continue to freeze for at least 3 hours. Optional: Add freshly sliced apricots when inserting wooden sticks. |
