250 gmcaster sugar500 ml (2 cups)pineapple juice25 mllime juiceCoconut ice200 mlcoconut milk100 mlyoung coconut waterPassionfruit sherbet60 gmpure icing sugar, sieved2 tbspfreeze-dried passionfruit powder (see note)1 tspcitric acid½ tspbicarbonate of soda
Stir sugar and 250ml water in a small saucepan over medium heat to dissolve sugar. Bring to the boil, then set aside to cool. Combine 300ml syrup (reserve remaining) with pineapple and lime juice and divide among twelve 80ml popsicle moulds, filling to 1.5cm below rims. Freeze until firm (2-3 hours), insert sticks and freeze until frozen (4-6 hours).
For coconut ice, whisk ingredients with 150ml reserved sugar syrup (there may be some left over) in a bowl to combine. Top up popsicle moulds and freeze until frozen (2-4 hours). Pops will keep frozen for 2 months.
For sherbet, combine ingredients in a dry bowl and scatter on pops just before eating.
Note Freeze-dried passionfruit powder is
available from select grocers and online from fresh-as.com.