Method

• 1.
  To make the sugar syrup, combine sugar and 300ml water in a saucepan and bring to the boil over medium heat. Simmer, stirring, for 2 minutes or until dissolved. Set aside to cool. Makes 350ml. Sugar syrup can be stored in the fridge for up to 1 month.
• 2.
  For orange and passionfruit, whisk passionfruit pulp with 400ml orange juice and 50ml sugar syrup. Use the funnel to divide mixture among 4 icy pole pouches. Seal and freeze overnight.
• 3.
  For honeydew and lime, blend honeydew, lime juice and 50ml sugar syrup until smooth. Divide mixture among 4 icy pole pouches. Seal and freeze overnight.
• 4.
  For berry and cream, blend berries, milk, rosewater and 50ml sugar syrup until smooth. Divide mixture among 4 icy pole pouches. Seal and freeze overnight.
• 5.
  For banana and yoghurt, blend banana, yoghurt and 50ml sugar syrup until smooth. Divide mixture among 4 icy pole pouches. Seal and freeze overnight.
• 6.
  For Campari and orange, whisk Campari with remaining 300ml juice and 50ml sugar syrup. Divide mixture among 4 icy pole pouches. Seal and freeze overnight.
• 7.
  Serve with sherbert, if using.