To Make Frozen Strawberry Pops:  Place the sugar, water, and lemon strips in a small saucepan and bring to a boil.  Let the mixture boil for about one minute or until the sugar dissolves.  Remove from heat and let cool.  Remove lemon strips.  The sugar syrup can be made and stored in the refrigerator for up to a week.

Meanwhile, thaw the unsweetened frozen strawberries.   Once thawed, place the strawberries in the bowl of your food processor or blender.  Process the berries until they are pureed.  You should have about 1 1/4 cups of purée. 

Combine the sugar syrup, strawberry purée, and fruit juice.  Pour the mixture into molds and freeze for about 10-12 hours (or overnight).

Makes about 6 fruit pops (depending on the size of your molds).

To Make Frozen Raspberry Pops:  Place the sugar, water, and lemon strips in a small saucepan and bring to a boil.  Let the mixture boil for about one minute or until the sugar dissolves.  Remove from heat and let cool.  Remove lemon strips.  The sugar syrup can be made and stored in the refrigerator for up to a week.

Meanwhile, thaw the unsweetened frozen raspberries.   Once thawed, place in the bowl of your food processor or blender.  Process the berries until they are pureed.  Place in a fine meshed strainer suspended over a bowl and gently press the berries with the back of a spoon to remove the seeds.  To the puree add the sugar syrup and fruit juice.  Pour the mixture into molds and freeze for about 10 to 12 hours (or overnight).

Makes about 6 fruit pops (depending on the size of your molds).

Source:

Rodmell, Jane. Best Summer Weekends Cookbook. Toronto: Cottage Life Books, 2004.