This weekend's weather is going to be one for the record books. And while you're probably going to do your fair share of whining about it (105 degrees SUCKS, we're with you!) you can also do something about! Stone fruits (cherries, peaches, apricots, plums, etc.) are absolutely delicious right now and are available from lots of local growers. You can use their juice (even with pieces of their fruit in them) and purees to make refreshing frozen pops all summer long. We also used Greek yogurt mixed with local honey as the last layer of each pop, but you can omit if dairy isn't your thing.
To make this recipe you will need:
1-2 cups fruit puree
honey to taste
frozen treat molds (paper cups work well in a pinch)
Wash, slice, and pit all fruit. Blend fruits separately in a blender or juicer. Keep in separate cups. Pour small amounts into molds and freeze (30-45 minutes). Add a different kind of puree and freeze again. Add stick part-way through so that it can stand up. Let all layers freeze and remove from molds.