- 2 cups papaya nectar
- 6 tablespoons superfine sugar
- 2 large ripe bananas, mashed
- 6 tablespoons fresh lemon juice
- Heat the papaya nectar in a saucepan until warm. Add the sugar and stir until dissolved.
- Puree bananas in a blender until smooth. Add the lemon juice and mix until incorporated. Add the papaya and sugar mixture; puree until smooth. Pour into ice pop molds and freeze until solid, 4 to 6 hours.