Boil 1/2 cup each water and sugar until sugar dissolves. Let cool. Stir in 1 tbsp fresh ginger juice. Purée 3 cups peaches with ginger syrup until smooth. Pour into moulds and freeze.
Kitchen tip: For ginger juice, press grated fresh ginger through a strainer into a small bowl to catch the juice.
Boil 1/4 cup water with 1/4 cup sugar until sugar dissolves. Let cool. Stir in 1/4 cup white rum, 1 tbsp lime zest and 3 tbsp lime juice. Purée 2 cups coarsely chopped pineapple with rum syrup and 3 tbsp creamed coconut until chunky. Drop 3 maraschino cherry halves into each mould. Top with pineapple mixture and freeze.
Raspberry & Mango Swirl Paletas
Boil 1/2 cup water and 1/2 cup sugar until sugar dissolves. Let cool. Stir in 1 tbsp lemon zest and 3 tbsp lime juice. Purée 1 pint raspberries and 2 cups coarsely chopped mango with lemon syrup until chunky-smooth. Alternate layers of fruit purée and stirred Greek yogurt in moulds. Swirl with an ice-pop stick and freeze.