Simple Sorbet Bomb Pops

Note: You will also need 12 popsicle molds and 12 popsicle sticks if your mold doesn’t come with plastic ones already.

For the strawberry sorbet:
In a small saucepan heat the sugar and water together and cook over medium-high heat for about 5 minutes until sugar is dissolved. Add the lemon juice and mix. Remove from heat. Allow to cool to room temperature.

Place strawberries in a blender and blend until smooth. Add the sugar mixture into the blender and mix, combining until strawberries are smooth.

Fill popsicle molds halfway full and freeze.

For the peach sorbet:
In a large saucepan, cook sugar and water as above and add lemon juice. Add peeled and diced peaches and cook for 10 minutes over medium heat. Allow to cool to room temperature.

Transfer to a blender and process until smooth.

By now the popscicles should be frozen enough to add the peach sorbet. Fill mold and return to freezer until solid.

When popsicles are frozen, remove the molds from the freezer and allow to sit for 5 minutes for easy removal from mold or run under hot water over the bottom of the mold for 15 seconds to loosen.

Notes:
1. If not making popsicles transfer the mixture to a freezer safe container and freeze for 30 minutes. After 30 minutes, mix sorbet with a fork and continue to freeze until solid. When ready to serve, allow to sit out at room temperature for 10 minutes and mix with spoon (this will make for a smoother product).
2. You can use any type of fruit to make any flavor. Keep in mind that if using frozen fruit decrease the water by ¼ cup.
3. Rule of thumb is 24 ounces of fruit per cup of sugar.