1. In a blender or food processor, place peaches, orange juice and 1 tablespoon agave nectar. Cover and blend or process until smooth. Transfer to a small bowl; set aside.
2. Rinse blender or food processor container. Place raspberries, peach juice drink, lemon juice and remaining 1 tablespoon agave nectar in blender or food processor. Cover and blend or process until smooth.
3. Using half of the raspberry mixture, pour mixture through a small funnel into 10 (3-ounce) pop molds or spoon mixture into molds. Spoon peach mixture on top, then add remaining raspberry mixture. Cover with lid.* Insert craft sticks. Freeze for 4 hours or until firm.
4. To unmold paletas, dip molds into cool water until paletas loosen from molds. Gently remove frozen paletas from molds and transfer to baking sheet lined with parchment paper. Freeze at least 10 minutes or lightly cover with plastic wrap and store in freezer until ready to serve.

‍

*If pop molds have individual lids with attached sticks, cover molds with foil. Cut small slits in foil and insert craft sticks into each pop.