Popsicle pop

Pour fruit juice or a blended fruit mixture into ice-lolly moulds, leaving a little space at the top for expansion. Add sticks and freeze for at least 4–6 hours, until solid.

Run the outside of the mould under warm water for 10–20 seconds, then gently ease the pop out by its stick. Avoid pulling hard while it is still firmly stuck.

Allow at least 4–6 hours in a freezer set to −18 °C; larger moulds may need longer. They are easiest to unmould once completely firm.

Keep them in their moulds or transfer them to an airtight freezer bag once solid, separating them so they do not stick together. For the best texture, eat homemade pops within a month.

Small paper cups work well: pour in the mixture, freeze until slushy, then insert a wooden stick and freeze until firm. You can also use narrow freezer-safe containers, but leave room for expansion.

Try blending strawberries with yoghurt, or freeze orange juice with small pieces of soft fruit. For a layered pop, freeze one flavour until partly set before adding the next.

A very cold, hard pop can be difficult for a young child to manage, and pieces may pose a choking risk. Stay with them while they eat, and offer a softened pop in small amounts rather than letting them bite off large chunks.