Fruit Freeze Pops - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
1/2 c. water
1 c. unsweetened fruit juice, heated to boiling
1 Tbsp. lemon juice
1/3 c. sugar
1 c. pureed, unpeeled, fresh peaches, plums or nectarines

Preparation

In large bowl, sprinkle the gelatine over water; let stand 1 minute.
Add hot juice and stir until gelatine is completely dissolved.
Stir in remaining ingredients.
Pour into 6 (5 ounce) paper cups.
Freeze until partially frozen.
Insert wooden ice cream sticks and freeze until firm.
Remove from the freezer 5 minutes before serving.
Peel off paper cup.
Makes 6 pops.