<b>Make the base</b> In a medium nonreactive bowl, combine 6 tablespoons of the simple syrup, the juice, and the salt. Stir until well combined and the salt has dissolved.
Taste the base. It should taste just a bit too sweet (once frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.
<b>Freeze the ice pops</b> Add 2 or 3 orange slices or segments to each ice pop mold. (Don’t add too many or the pops will be hard and icy. Leave room so that you end up with more juice than fruit in each pop.)
Strain the base through a fine-mesh strainer into a liquid measuring cup. Pour into the ice pop molds, insert the sticks, and freeze until completely solid, about 4 hours. Unmold just before serving.
Reprinted with permission from <a href="http://www.amazon.com/gp/product/1607741849/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1607741849&linkCode=as2&tag=craftfocom-20">"Sweet Cream & Sugar Cones"</a> by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo: Paige Green © 2012.