Each pineapple is different; therefore adjust the sugar syrup to taste. Just remember that it should taste just a little bit too sweet as juice tastes less sweet when frozen. Mixing equal amounts of sugar and water can make sugar syrup. Bring to the boil, stirring to dissolve, simmer for 2 minutes then set aside to cool. Sugar syrup will keep refrigerated for 1 month.
INGREDIENTS:
- 500ml pineapple juice
- 220ml sugar syrup, or to taste
- Juice of 2 limes
METHOD:
- Whisk together ingredients in a bowl.
- Taste mixture and adjust to taste with sugar syrup. Pour into moulds; insert sticks if you have a holder. If you don’t have a holder wait until pops are slightly frozen then insert sticks and freeze until firm (8-10 hours).
- Remove from moulds and enjoy!
