POUR 1 cup of the fruit juice into a heat-proof 2-quart dish. Sprinkle the gelatin over the top and let it sit, undisturbed, for 1 minute. Stir the remaining juice and sugar or honey together in a heavy pan over medium heat until the sugar is fully dissolved and the juice is simmering. Pour the hot juice over the gelatin in the bowl and whisk gently until the gelatin is completely dissolved, about 5 minutes. Spritz a cake pan with non-stick cooking spray; pour the hot juice mixture into the pan and cover with plastic wrap. Refrigerate until firm, about 3 hours.
CUT the firm gelatin into small cubes and scrape them into the bowl of a stand mixer fitted with the whisk attachment or into a sturdy, large mixing bowl (if using a hand-mixer). Slowly start beating the gelatin (because little bits will want to jump out of the bowl and fly everywhere if you start on high speed) and work your way up to high speed. Beat the gelatin until it has been broken up into very small bits and looks almost creamy. This will take about 15 minutes.
IF Making Ice Pops: Lightly spritz the insides of ice pop molds or paper cups with non-stick cooking spray to make them easier to remove once frozen. Use two spoons to fill the ice pop molds. Drop the sticks into the center of each mold or cup and freeze until solid. These are good for up to a month in the freezer.
IF Making Whipped Fruit Gelatin to Serve on Plates: Lightly spritz a 9x13-inch pan with non-stick cooking spray. Scrape the whipped gelatin into the prepared pan and use a silicone or rubber spatula to evenly distribute it and smooth the surface. Lay plastic wrap directly on the surface of the gelatin and freeze until solid, about 5 hours. Remove the plastic wrap and use a spatula to pry the frozen slab of whipped gelatin out of the pan and onto a cutting board. Use a sharp knife to cut into squares or a round cutter to punch out circles. Serve immediately topped with fresh berries.