Fruity Rocket Pops

Instructions

• Whisk lemon juice with 3/4 cup sugar in large bowl until sugar is dissolved. Stir in 2 cups water.

• Pour 1 cup lemon mixture into a medium saucepan. Add strawberries, 1/3 cup water and 2 tbsp sugar. Boil over high until strawberries turn mushy, 10 to 13 min. Pour mixture through a fine-mesh sieve into a measuring cup, using the bottom of a ladle to push out all the liquid. Discard pulp. You should have about 11/2 cups strawberry mixture.

• Pour 1 cup lemon mixture into another medium saucepan. Add blueberries and remaining 1/3 cup water and 2 tbsp sugar. Boil over medium-high heat until blueberries turn mushy, 5 to 7 min. Pour mixture through a fine-mesh sieve into a measuring cup, using the bottom of a ladle to push out all the liquid. Discard pulp. You should have about 11/2 cups blueberry mixture.

• Fill ice pop mould one-third of the way up with strawberry mixture. Do not put in sticks. Freeze until layer is firm, about 2 hr.

• Pour remaining lemon mixture two-thirds of the way up the mould (on top of strawberry layer). Insert sticks, digging into strawberry layer. Freeze until lemon layer is firm, about 2 hr. Pour in blueberry mixture until it reaches the top of the mould. Freeze until ice pops are completely firm, about 4 hours, preferably overnight.

• To serve, dip mould in hot water for 10 to 15 sec, or until pops are easily pulled out.