Quarter the strawberries.
Assemble the Food Processor bowl onto the power unit.
Attach the blender to the power unit and ensure it is locked into place.
Add Ingredients 1 (strawberries, lemon juice, water, honey) into the blender goblet.
Attach the lid and ensure it is locked into place.
Purée on speed 2 until completely smooth.
Pour half the strawberry purée into the ice lolly mould.
Reserve the rest.
Retrieve, clean the Food Processor bowl and fit the Whisk Tool.
Add Ingredients 2 (honey, vanilla, milk kefir) into the Food Processor bowl.
Whisk on speed 2 until combined.
Evenly spoon content of the Food Processor bowl into the ice lolly mould, on top of the strawberry purée.
Place Ingredients 3 (blueberries) into the ice lolly mould, on top of the milk kefir layer.
Gently push down.
Carefully pour reserved purée into the ice lolly mould, evenly distributed.
Insert wooden sticks.
Chill in the freezer overnight to set.