Patriotic red, white and blue popsicles

Ingredients

For the red strawberry raspberry layer:
• 1 ½ lb strawberries
• ½ lb raspberries
• ¼ cup lemon juice, from ½ large lemon
• ¼ to ½ cup of sugar or honey, adjust to taste
• 1 cup water

For the white creamy vanilla o cinnamon layer:
• 3 cups of milk
• 1 cup of cream
• ~1/2 cup of sugar, adjust to taste
• 1 vanilla bean or vanilla extract to taste (can also use cinnamon sticks)

For the blueberry and blackberry layer:
• 2 lbs of blueberries, to blend , can also use a mix of blueberries and blackberries
• ~1/2 cup honey or sugar, adjust to taste
• ¼ cup lemon juice, from ½ large lemon
• ½ lb blueberries, cut in halves

Other items you will need:
• ~20 popsicle molds or 5 oz paper or plastic cups
• ~20 popsicle sticks

Instructions

1. Prepare each color or flavor separately and wait until each one is almost frozen before adding the next layer. I recommend making the fruity berry layers right before you freeze that layer to make sure the flavor is a fresh as possible. The creamy milk layer can be made ahead of time.
2. You can add the red or blue layer first, I tried both and both options looked great, you can decide based on the photos which you prefer.

For the red strawberry raspberry layer:
1. Combine all the ingredients in a blender and blend until you have a smooth mix, taste and adjust the amount of sugar or honey based on your taste.
2. Pour the strawberry raspberry mix into the popsicle molds or cups, it helps to use a small funnel, until it is about 1/3 full. You can add the popsicle sticks at this point, if you have the mold with a lid it will keep them straight, or in the cups they might have a slight tilt. If you want the popsicle sticks to be completely straight, wait until the first layer starts to solidify and add them at that point.

For the white creamy vanilla o cinnamon layer:
1. Combine the milk, cream, sugar and either a whole vanilla bean or a couple of cinnamon sticks in a saucepan. Heat the mix over low heat for 5-10 minutes, stirring to help dissolves the sugar. If using a vanilla bean, make sure to cut it in half and scrap out the vanilla seeds. If using cinnamon sticks, let it simmer for an additional 10 minutes or until you have enough cinnamon flavor. Do not let the mix boil. Strain the mix and let it cool down completely before adding it to the popsicle molds.
2. Once the first red layer is almost frozen, pour the creamy milk mix into the molds until they are 2/3 full. Return the popsicles molds to the freezer until this layer is almost frozen.

For the blueberry and blackberry layer:
1. As soon as the second layer is almost frozen, prepare the last layer.
2. Blend the blueberries (and blackberries) – except for halved blueberries – with the honey or sugar and lemon juice until you have a thick puree.
3. Distribute the pieces of the blueberry halves in each popsicle mold, pour the blueberry mix into the molds until each one is almost full.
4. Freeze the popsicles until they are completely frozen, about 3-4 hours. To remove the metal molds, run the mold part under water for a few seconds and gently twist the popsicle stick while pulling the popsicle out of the mold. If using paper cups, simply peel the cups off.