Ingredients:
9 tbsp water
2 tbsp sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries
2 tbsp sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries
Directions:
Make a syrup by combining water and sugar in a small pot and bring to a boil; boil for about 4-5 minutes on medium heat. Set aside.
Puree fruit separately in the blender. Set aside in 3 small bowls.
Divide the syrup between the fruit purees and mix in.
Equally fill four small 5 oz cups with the kiwi puree and place in the freezer; freeze one hour.
Add mango puree and freeze 20 minutes. Insert sticks and freeze at least 2 hours. Add raspberry puree and freeze overnight
