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Add the fruit, juice, honey, and salt to a blender and blend until smooth.
Divide the fruit puree between four (4-ounce) popsicle molds and cap with the tops of the molds. Freeze until firm, at least 4 hours.
To unmold, run the bottoms of the popsicle molds under hot water for about 5 seconds, then pull out the popsicles.
Notes:
Used a blend of frozen strawberries, rhubarb, & blueberries — thawed and strained off liquid (fed to water kefir).
Added 2T fresh nut pulp.
Replaced lemon juice with strawberry shrub/vinegar.
Increased sugar to 4 tsp dandelion syrup and ~1T rapadura.