Combine all ingredients into a blender, and blend until smooth. Fine strain contents into a pouring vessel, then fill 12 popsicle molds. Be sure to leave a little room towards top so when you put on the top, liquid doesn't overflow. Also be sure to let the froth settle down before covering, otherwise you will have an air filled popsicle once frozen. Add 2 whole serrano slices to each popsicle, pushing down fruit with popsicle stick. Freeze for a minimum of 6 hours, preferably overnight. Once ready, pour warm water over the base of the mold and popsicle will come right out. If serving to guests, place in a cup of crushed ice to keep cold or add to a Casamigos Margarita for double the flavor.