2. Divide mixture evenly among the 12 cups or Popsicle molds.
3. Freeze until firm, about 30 minutes. When the strawberry layer is firm, puree the kiwifruit with another 1/4 cup of the honey and pour kiwifruit puree into the molds. Insert a Popsicle stick and freeze until firm, about 30 minutes.
4. Puree the peaches with the remaining 1/4 cup of honey and pour peach puree into the molds. Freeze until firm and ready to serve.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.