Make the sugar syrup. Place sugar in a small saucepan and add one cup water. Bring to a boil and stir to dissolve the sugar. Remove from flame and cool.

Place frozen fruit in a blender or food processor. Add three-fourths cup of the sugar syrup, lemon juice and liquor. Blend or process until completely smooth. The mixture should be a pourable consistency. If it’s too thick, add a little more syrup and blend again.

Place pop molds on a sheet pan and insert pop sticks into the slot in each mold. Spoon or pour fruit mixture into each cavity, using a spatula to smooth the top. Tap the pan on the counter to settle the pops and eliminate air bubbles.

Freeze six hours or overnight before unmolding.