Step 1

Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until sugar dissolves, about 3 minutes. Transfer to a small heatproof bowl; let cool completely, about 1 hour.

Step 2

Place strawberries, lime zest, 2 tablespoons lime juice, and 2 tablespoons cooled simple syrup in a blender; process until smooth, about 20 seconds. Pour mixture evenly into 8 (2 1/2-ounce) rocket pop molds (about 4 teaspoons each). Cover molds with plastic wrap; freeze until just set, 45 minutes to 1 hour.

Step 3

Wipe blender clean. Add coconut milk, banana, ginger, and 2 tablespoons simple syrup to blender; process until smooth, about 20 seconds. Uncover pop molds. Pour mixture evenly over strawberry mixture in pop molds (about 4 teaspoons each). Re-cover with plastic wrap; freeze until just set, 45 minutes to 1 hour.

Step 4

Wipe blender clean. Add blueberries, mint, 2 tablespoons simple syrup, and remaining 1 tablespoon lime juice to blender; process until smooth, about 20 seconds. (Reserve remaining simple syrup for another use.) Uncover pop molds. Pour blueberry mixture evenly over coconut mixture in pop molds (about 4 teaspoons each). Insert pop mold sticks into pops; freeze until completely frozen, about 4 hours. To serve, run molds under warm water for a few seconds, and gently pull ice pops out of molds.