Place water and sugar in a saucepan over medium-high heat. Stir until sugar has completely dissolved. Set aside and let cool.

Combine sugar water and cherry syrup. Fill up each popsicle mold 1/3 of the way. (If you are using the same popsicle mold as me, I recommend using these to measure out .75 oz). Freeze for at least 2 hours.

Mix together sugar water, coconut milk, and lime extract. Fill up each popsicle mold 1/3 of the way. Now you want to place on the aluminum cover and add the popsicle sticks. Freeze for at least 2 hours.

Mix together the sugar water, raspberry extract, and blue food coloring. Remove the aluminum cover and fill up each popsicle mold the last 1/3 of the way (careful not to overfill!). Freeze for at least 2 hours.

To remove the popsicles from the mold, run the mold under warm water for about 10 seconds.

Serve immediately or wrap extras in parchment paper and store in an airtight container in the freezer.