Combine water, orange juice, pineapple juice, and lemon juice in a medium saucepan over medium heat. Whisk in sugar and agar-agar powder until no lumps remain—this takes about two minutes of deliberate whisking. I learned the hard way that rushing this step creates grainy texture, so don't skip it even though it feels tedious.

Heat the mixture until it reaches a gentle simmer, then add strawberry puree, rose water, natural beet juice, lemon zest, and sea salt. Stir for one full minute to blend flavors completely. This is why the punch tastes sophisticated instead of like juice poured into molds—the heat marries everything together at a molecular level.

Remove from heat and let cool for exactly eight minutes on the counter. This waiting period matters because pouring boiling liquid into plastic molds warps them, and you'll regret it when your first batch leaks everywhere. I've been there, and it's a lesson that sticks.

Pour the mixture into popsicle molds, leaving 1/2 inch at the top for expansion. Insert sticks and transfer to the freezer for two hours until popsicles reach a slushy consistency. At this point, you can push the sticks down if they've drifted sideways—they'll lock in place as they continue freezing.

Return to the freezer for an additional four hours or until completely solid. The total freeze time is approximately six hours, though overnight is ideal if you're not in a rush. I always make these the evening before serving so I'm not watching the clock.

Run warm water over the outside of each mold for five seconds to loosen popsicles, then twist gently from the bottom until they release. If they resist, wait another thirty minutes in the freezer because rushing creates broken sticks and frustration.