Grease and line a 9x5 inch (23x12½ cm) loaf pan with 3 large layers of plastic wrap allowing the extra to come up and over the edges on all sides. Set aside.

For each layer, place all of the ingredients in a food processor or blender and puree until smooth. If needed add a bit of water, 1 tablespoon at a time, until blending is possible.

Transfer each blended layer to a separate bowl and rinse out the bowl before blending the next layer to keep the colors bright.

To assemble, use a large soup spoon to carefully and randomly add the colors to the prepared loaf pan. Keep the spoon close to the surface of the added colors as you add more colors so gravity doesn’t make each addition sink and overmix the colors.

Once all of the colors have been added, run a thin knife in a wide zig zag pattern through the layers only once.

Place a piece of foil over the top of the loaf pan and, measuring 1-inch (2½ cm) in from a long edge, make small slits in the foil 3 cm (a bit more than 1-inch) apart with the tip of a thin knife. Repeat on the other side. You should have about 7 slits on each side.

Carefully insert popsicle sticks into the slits almost all the way to the bottom of the pan and gently place this in the freezer for a minimum of 8 hours, or until frozen solid.

When ready to serve, gently pull up on the plastic wrap to lift the whole popsicle out of the pan. (If it sticks, just give it a few minutes on the counter.)

Peel away the plastic wrap and with a sharp knife cut down the center of the loaf. Then cut between the popsicle sticks to create individual popsicles. Serve immediately.

Store leftovers wrapped in cling wrap in the freezer for up to 1 week.