¾ cup granulated sugar

4 cups cubed watermelon

5 kiwis, peeled and diced

1. In a small saucepan over medium heat, bring the sugar and ¾ cup water to a simmer, stirring continuously until the sugar has dissolved. Remove from the heat.

2. In a blender or the bowl of a food processor, puree the watermelon with two-thirds of the simple syrup until smooth.

3. Place 12 small paper cups on a baking sheet. Divide the watermelon mixture among the cups, filling three-quarters of each one. Insert wooden ice pop sticks and freeze until solid, at least 2 hours.

4. In a blender or the bowl of a food processor, puree the kiwi with the remaining simple syrup until smooth. Divide the mixture among the cups, filling to just under the edge of each cup. Freeze until solid, at least 1 hour. Store in the freezer for up to two weeks.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.