Strawberry-Blueberry Pops
['1 pound fresh strawberries, hulled, halved', '1/4 cup sugar', '1 teaspoon fresh lemon juice', '12 ounces fresh blueberries (about 2 1/2 cups)', '1/3 cup sugar', '1 teaspoon fresh lime juice']
Purée all ingredients and 1/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups purée. Set aside.
Purée all ingredients and 3 tablespoons water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups purée.
Pour 1 tablespoon strawberry purée into each mold; freeze until just firm, about 30 minutes. Add 1 tablespoon 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.
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