Rainbow Popsicles - watermelon

Method

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