Put 1 cup each puréed raspberries, apricots, and plums in separate bowls. Stir in superfine sugar to taste (about 21/2 tbsp. per bowl). Add lemon juice to taste (up to 2 tsp. each). Pour berry layer into 8 juice bar molds, add juice bar sticks, and freeze until firm, about 1 hour. (Chill remaining purées.) Pour apricot layer over berry layer and freeze. Repeat with plum layer. When firm, at least 1 more hour, briefly dip molds in warm water to loosen. Makes 8
Raspberries: A member of the rose family, with loads of health benefits.
Apricots: High in vitamins A and C. Go for the Blenheim variety, if you can find it, for the most tangy-sweet flavor.
Plums: Also a good source of vitamin C. We love the rich sweetness of Santa Rosas.