Step 1 Heat the sugar in the water until dissolved, simmer for 2-3 minutes then cool. Purée the fruit and push it through a sieve to remove seeds and fibres. Mix the fruit purée into the syrup and add a squeeze of lemon or lime juice. Fill popsicle moulds and freeze.
Step 2 For stripy icy pops, divide the syrup between different varieties of fruit purée. Spoon a small quantity into each popsicle mould and freeze till nearly solid then add a layer of a different fruit variety, freezing partially after each addition.