Puree the peaches in a food processor.

Strain the peach puree into a bowl.

Stir in 3 tablespoons of sugar, 2 tablespoons of tequila, and 1 tablespoon of lemon juice into the peach puree.

Pour 3 tablespoons of the peach puree into four 5-ounce popsicle molds or paper cups.

Freeze for about 25 minutes until almost firm.

Insert a popsicle stick into the center of each mold.

Puree the blueberries in a food processor.

Strain the blueberry puree through a fine sieve into a bowl.

Stir in the remaining 2 tablespoons of sugar, 1 tablespoon of tequila, and 2 teaspoons of lemon juice into the blueberry puree.

Carefully pour 2 tablespoons of the blueberry puree into each mold.

Cover the molds with plastic wrap.

Freeze for about 25 minutes until almost firm.

Pour the remaining peach puree on top of the blueberry layer.

Freeze for about 25 minutes until almost firm.

Finish with a final blueberry layer on top.

Freeze until firm, about 1 hour.

Unmold the popsicles and serve immediately.