Combine the water, sugar, honey, and sage in a small saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves and it just begins to simmer. Remove from heat, cover, and let steep for 20 minutes. Strain the sage leaves out of the simple syrup, reserving the leaves.
Add ½ of the simple syrup to blender with blackberries, lemon juice, coconut water, and 4-5 reserved sage leaves. Purée until smooth. Transfer to a spouted cup, like a glass measuring cup.
Give the blender a quick clean and add the remaining simple syrup, kadota figs, and 4-5 reserved sage leaves. Purée until smooth.
Pour about 1 tablespoon of the blackberry purée into each popsicle mold (about 1-inch high).
Divide the fig purée among the popsicle molds, leaving room for another layer of blackberry purée.
Divide remaining blackberry purée among the popsicle molds.
Place the lid over the mold and insert your popsicle sticks as straight at possible.
Freeze for 4-6 hours, or until frozen solid. For best results, freeze over night.
To help remove your popsicles from the mold, fill a large bowl with warm water and briefly dunk the bottom part of the mold in the bowl, or briefly run the bottom of the mold under warm water.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.