This Frozen Fruit Salad is from my mother-in-law's collection and it makes a bright, fresh addition to a holiday meal.
Bring sugar and water to boil in small saucepan. Reduce heat and simmer until syrupy, about 10-12 minutes. Cool.
Meanwhile, combine remaining ingredients in a large bowl. Stir in the cooled syrup. Spoon into 18 foil-lined muffin cups that have been placed into a muffin pan or on a cookie sheet.
Freeze until firm at least 4 hours or overnight. Let stand 5 minutes at room temperature before serving.
Prep time shown does not include freezing time.