If using fresh fresh or frozen fruit such as strawberries, wash and prep it: hull 3 cups fresh or frozen fruit such as strawberries, peel and cube 3 cups fresh or frozen fruit such as strawberries or 3 cups fresh or frozen fruit such as strawberries, or cut 3 cups fresh or frozen fruit such as strawberries into chunks. Remove any pits or tough stems. Frozen 3 cups fresh or frozen fruit such as strawberries can go straight into the blender.

Add the 3 cups fresh or frozen fruit such as strawberries, 2 tbsp honey, 2 tbsp fresh lemon or lime juice from about 1 lemon or lime or 2 tbsp lime juice juice, ¼ cup water or coconut water for extra flavor, and 1 pinch fine salt enhances the fruit flavor to a blender. If you'd like a creamy popsicle, add the ½ cup plain Greek yogurt full-fat recommended for creaminess now. Blend on high until completely smooth, about 30–45 seconds.

Taste the mixture and adjust sweetness by adding more 2 tbsp honey if needed. If the mixture is very thick (especially with banana or 3 cups fresh or frozen fruit such as strawberries), add another tablespoon or two of water or coconut water for extra flavor and blend again briefly.

Pour the blended 3 cups fresh or frozen fruit such as strawberries mixture evenly into your popsicle molds, filling each cavity to about ¼ inch from the top to allow for expansion as it freezes.

Gently tap the molds on the counter a few times to release any air bubbles and settle the mixture. Insert the popsicle sticks into each mold — if the mixture is too liquid to hold the stick upright, freeze for 30–45 minutes first, then insert the sticks.

Place the molds in the Ziploc bag (Pint size) and freeze until completely solid, at least 4 hours, or overnight for best results.

To unmold, run warm (not hot) ¼ cup water or coconut water for extra flavor over the outside of the molds for 10–15 seconds. Gently pull on the stick — the popsicle should release cleanly. Serve immediately or wrap individually in plastic wrap and store in a Ziploc bag in the Ziploc bag (Pint size).