Rainbow Popsicles

Directions

1. 1
   Add equal amounts of water and granulated sugar to a pot, and heat.
2. 2
   Remove any foam or scum that rises to the surface.
3. 3
   Once the sugar melt and the mixture starts to simmer and thicken, let cool.
4. 4
   This is the simple syrup.
5. 5
   Scoop out the flesh of the watermelon with a spoon or similar.
6. 6
   Smooth out the watermelon fruit by pushing it through a relatively coarse-meshed sieve.
7. 7
   Blend with a stick blender.
8. 8
   Mix the syrup marked together with Step 3, and pour into the popsicle molds about 1/3 of the way up.
9. 9
   Chill in the freezer.
10. 10
    Freeze the remaining mixture in a separate container.
11. 11
    Mix periodically with a fork or similar while it freezes, and you'll end up with a nice sherbet.
12. 12
    Remove the skin and seed from the mango and blend the flesh of the fruit with a stick blender.
13. 13
    Add the syrup and liqueurs marked .
14. 14
    Pour Step 4 and 6 into the molds, up to about 2/3 of the way.
15. 15
    Return the molds into the freezer until frozen.
16. 16
    Use a stick blender to blend the flesh of the melon, and mix in the simple syrup, lemon juice, and liqueurs marked .
17. 17
    Pour Steps 7 and 8 into the molds, up to about 9/10 of the way.
18. 18
    Place the lids on and return the mold to the freezer.
19. 19
    The sauce that's left over from Steps 7 and 9 can be placed in ice cream makers for easy sherbert.
20. 20
    Once completely frozen, remove from the molds, and you're all done.