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1
Blend watermelon and sugar in processor until smooth.
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2
Strain puree into bowl, pressing on solids to extract as much fruit as possible.
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3
Place cups in shallow baking pan.
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4
Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each).
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5
Freeze until mixture is almost frozen, about 2 hours.
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6
Cover cups with rounds of foil, sealing tightly at edges.
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7
Using tip of small knife, make 1/4-inch slit in center of each foil cover.
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8
Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup.
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9
Freeze until watermelon ice is solid, about 1 hour longer.
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10
Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves.
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11
Remove from heat.
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12
Mix in lemon juice, orange juice, and vanilla.
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13
Cool to room temperature.
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14
Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick.
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15
Spoon lemonade into cups, dividing equally (scant 3 tablespoons each).
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16
Reseal foil.
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17
Freeze until lemonade layer is solid, about 2 hours.
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18
Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves.
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19
Boil until berries are very soft, stirring occasionally, about 5 minutes.
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20
Strain mixture into small bowl, pressing on solids to extract as much fruit as possible.
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21
Mix in lemon juice.
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22
Cool to room temperature.
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23
Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick.
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24
Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each).
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25
Reseal foil.
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26
Freeze until pops are frozen solid, about 8 hours.
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27
(Can be made 2 days ahead.
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28
Keep frozen.)
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29
Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.
