Bring the water and sugar to the boil in a small pan, stirring occasionally. Reduce the heat and simmer for approx. 2 mins. Combine the lemon juice and 150 ml of the sugar syrup, leave to cool, pour through a fine sieve into the ice lolly moulds, freeze for approx. 2 hrs.
Combine the remainder of the sugar syrup (approx. 100 ml), blood orange juice and orange juice, pour into the ice lolly moulds. Insert the ice lolly sticks and freeze for approx. 4 hrs.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Carefully remove the rocket lollies from the moulds, dip the tips into the chocolate, place on a plate lined with baking paper, freeze for approx. 30 mins.