Raspberry, blueberry and peach ice pops

Peel the peach, saving the flesh and juice; squeeze the lemon.

Put the raspberries, blueberries and peaches in three separate containers and freeze overnight or until completely frozen.

Add sugar, honey, orange and lemon juice and thaw overnight in the refrigerator or a few hours at room temperature, until completely softened.

Puree the peach, then the raspberries and blueberries. Strain the raspberry puree to remove the seeds and the blueberry puree to remove the skins.

Fill the popsicle molds with a layer of peach puree and freeze until completely hard.

Add a layer of blueberry or raspberry puree, insert the handles and freeze about two hours.

Repeat the layering and freezing until done; one, two or three flavours as you like.