9 tbsp water
2 tbsp sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries
In a small pot combine water and sugar and bring to a boil; boil for about 4-5 minutes on medium heat and then set aside. This is your syrup.
In the blender puree each fruit separately. Set aside in 3 small bowls.
Divide the syrup between the fruit purees and mix in.
Equally fill four small 5 oz cups with the kiwi puree and place in the freezer; freeze one hour.
Add mango puree and freeze 20 minutes. Insert sticks and freeze at least 2 hours.
Add raspberry puree and freeze overnight.
Use any fruit you wish, I added a little sugar because my fruit tasted a little tart, but you can leave it out or use stevia if you prefer.