Add the sorbet, limoncello and 2 oz of the whiskey into a blender and blend until smooth.
Add the raspberries, lemonade and 1/2 oz of the whiskey into a blender and blend until smooth.
Pour the raspberry mixture into a liquid measuring cup or a cup with a spout for easy pouring.
Fill popsicle molds wells 3/4 of the way up with the limoncello mixture.
Slowly and carefully pour raspberry mixture against the sides of the molds for a layered effect.
Cover the molds with foil and cut a tiny hole in the center of each mold.
Place a popsicle stick through each hole.
Place in the freezer until frozen.