Pulse the blackberries with the blackberry juice until berries are broken down but not puréed. If using a Vitamix, leave on 1. Kids might prefer it if they are completely puréed. You can strain the blackberry seeds out if you don't have a high-speed blender.

Fill popsicles molds 1/4 of the way. Do not add the sticks; put them in warm water to soak.

Freeze popsicle molds for two hours. Refrigerate the blackberry blend.

Press sticks firmly into the first layer and freeze another 60 minutes until very firm.

Zest lemons as you juice them. I used four small lemons for this recipe. Stir lemon juice, coconut milk, agave syrup or honey, and lemon zest together.

Fill popsicles molds to the halfway point. It's easier to fill the molds from the side. Freeze for one hour. Refrigerate the lemon mixture.

Fill popsicle molds to the 3/4 point with remaining blackberry blend. Freeze one hour.

Fill popsicle molds just to top with remaining lemon mixture. Freeze one hour or overnight.

To unmold, pop individual molds out of the metal tray. Fill a tall glass with warm water. Hold mold in water to just below the edge and count to 15. They will slide right out. Freeze in ziptop bag.