Strawberry Blueberry Pops

No offense to the rocket pops they used to sell at the ice cream truck but - these are better. These cooling pops offer the same bright colours, but using fresh berries makes them a thousand times fresher.

Strawberry Purée:
1 lb fresh strawberries, hulled, halved
¼ cup sugar
1 tsp. lemon juice, freshly squeezed

Blueberry Purée:
12 oz fresh blueberries (about 2½ cups)
1/3 cup sugar
1 tsp. lime juice, freshly squeezed

For the Strawberry Purée:
Purée all ingredients and ¼ cup water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1¼ cups purée. Set aside.

For the Blueberry Purée:
Purée all ingredients and 3 Tbsp. water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1¼ cups purée.

Pour 1 Tbsp. strawberry purée into each mold; freeze until just firm, about 30 minutes. Add 1 Tbsp. blueberry purée to each mold. Freeze until just firm, about 30 minutes. Repeat until molds are filled. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds; serve.

Makes 8-10 servings.