1½ to 2 cups fresh or frozen raspberries, blueberries, sliced kiwi or strawberries
1 cup apple juice or cranapple juice
3 to 5 tbsp. granulated sugar (to taste)
a tiny pinch of salt
powdered/icing sugar (optional)
Combine all ingredients except powdered sugar in a large bowl. Stir carefully, trying to keep the berries whole. Divide fruit mixture evenly between Popsicle moulds or small paper cups. If using paper cups, cover each cup with a foil square. Poke a hole in the foil and insert a wooden Popsicle stick or the straight end of a plastic spoon. Place ice pops on a cookie sheet and freeze for 3 to 4 hours.
Chef’s Secret: For a cool way to serve these pops, sprinkle with “snowflakes” of powdered sugar.
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