Boil the kettle and make the syrup by combining water and

your chosen sweetener in a cup and set aside. 

Puree fruit separately in the blender and set aside in 3 bowls.

Mix in 3 tbsp. of the syrup into each fruit puree.

Equally fill four small (140ml) cups with the raspberry

puree and place in the freezer, leave for one hour. 

Add the next puree, insert the sticks and freeze at least 2 hours.