Bring both ingredients to a boil together in a small sauce pot over high heat and then turn the heat down so that the mixture is simmering. Continue to cook until the licorice has dissolved. Purée using a handheld blender, and then pass through a fine-mesh sieve.
Pour the hot liquid into a piping bag and pipe into rectangular shaped molds (see Resources); only fill one-third of the way. To avoid air pockets, brush some of the sauce in first, if needed, then pipe the sauce into the molds. Freeze until hardened. Once hardened, remove from the mold. Reserve frozen in an airtight container for up to 3 weeks.