Firecracker Ice Pops

Recipe adapted from Martha Stewart Living

• 1/2 lb strawberries, hulled and quartered (1 1/2 cups)
• 1/4 cup raw honey (optional)
• 1/2 lb blueberries (1 1/2 cups)
• 1 1/4 cups raw milk or coconut kefir

In a food processor, puree strawberries with one tablespoon honey (if using). Transfer to a small bowl. In processor, puree blueberries with one tablespoon honey. In another small bowl, whisk together kefir and two tablespoons honey. Pour the three mixtures, alternating, into ten 3-ounce popsicle molds, making 3-5 layers in each.With a skewer or thin-bladed knife, swirl mixtures together gently in an up-and-down motion. Insert popsicles in the freezer and freeze until solid ( approximately 1/2 to 3 hours). Store in freezer up to two weeks.