In 2008, three old friends had a hunch that the world deserved a better ice pop. Every summer since, New York City’s been taken by storm with out-of-the-box flavors like Raspberries & Basil, Peach & Bourbon, and Cantaloupe & Tarragon from People’s Pops. Now, the People behind the phenomenon share their DIY ethos in a breezy cookbook that teaches how to pair ingredients, balance sweetness, and explore fruits (and vegetables and herbs!)--in simple recipes that work with standard ice pop molds or improvised ones. With a chapter devoted to shave ice plus recipes for grownup boozy pops sprinkled throughout, People’s Pops proves itself top of the pops.
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About the Author
Read an Excerpt
We’re always extremely excited to see strawberries arrive at the farmers’ markets, but by mid-June, when we’re suffering from whatever the equivalent of carpal tunnel syndrome is that one gets from hulling strawberries, we’re even more psyched to see them go. Of course, as soon as they’re gone, then we miss them.
Strawberries are incredibly variable in flavor, so seek out the freshest, most delicious ones. Water-bloated, flavorless strawberries will inevitably lead to icy, flavorless pops. Choose only berries that are fully red, keep them out of the sun, and use them soon after purchasing them. Wash them quickly in cold water (don’t let them soak), and drain them well before hulling them. Strawberries benefit from a touch of lemon juice to prop up their weak natural acidity.
In addition to the flavor combinations recommended here, consider pairing strawberries with violet, buttermilk, Cognac, tequila, or anything else that suits your fancy.
The simplest pop in this book is nonetheless just as delicious as some of the more sophisticated ones, although the texture tends to be somewhat icy. Using frozen strawberries exacerbates this problem, so use fresh if you can find them. It goes without saying that in a recipe this naked, the better the berries, the better the pop.
MAKES 10 POPS
Just over 1 pound (4 cups) strawberries, hulled
3/4 cup plus 2 tablespoons (7 fl oz) simple syrup (page 7)
2 tablespoons (1 fl oz) freshly squeezed lemon juice
Purée the strawberries in a food processor. You should have about 2 cups (16 fl oz) of purée.
Transfer the puréed strawberries to a bowl or measuring pitcher with a pouring spout and add the simple syrup and lemon juice. Stir well to combine and taste; the mixture should be quite sweet and taste bright. Adjust as necessary.
Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.
2/3 cup (5 oz) organic cane sugar
2/3 cup (5 fl oz) water
Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.
makes 1 cup (8 fl oz)
Table of Contentsacknowledgments introduction: the story of people’s pops
fundamentals: fruit + sugar + freeze
rhubarb & jasmine
rhubarb & elderflower
rhubarb & strawberry
strawberries & cream
strawberries & balsamic vinegar
strawberries & bitters
cucumber & violet
cucumber, elderflower & tequila
apricot & lavender
apricot & orange blossom
apricot & salted caramel
peach & jalapeño
roasted yellow peach
peach & bourbon
nectarine, honey & chamomile
roasted nectarine & basil
roasted red plum
plum, yogurt & tarragon
damson plum with shiso
corn & blackberry
cantaloupe & tarragon
cantaloupe & mint
cantaloupe & campari
honeydew & ginger
watermelon & parsley
watermelon & lemongrass
watermelon & cucumber
fig jam & yogurt
cranberry & apple
cranberry, star anise & campari
apple & rose
apple & salted caramel
pear, cream & ginger
pear & almond
pears with cognac
pumpkin pie with whipped cream
rhubarb & ginger
strawberry & vanilla
peach & prosecco
roasted heirloom pepper
lemon & mint
measurement conversion charts
What People are Saying About This
“All you need is an ice-pop mold and sticks, a food processor and some simple syrup, and your summer will thank you.”
—New York Times Book Review
“Power to the People’s Pop! These ice pops are my favorite food on a stick.”
Most Helpful Customer Reviews
Anyone can create a fruit ice pop. Clearly, these authors aren't just anyone. They have created a sophisticated ice pop book that goes WAY beyond anything you will find in your local grocery store. The flavor combinations are unexpected but delectable and aren't difficult to make. The first pop I made was the Honeydew and Ginger. I'm not such a fan of honeydew, but the gingered simple syrup gave it a snap that even had my husband eating several, and he can be as picky as a 4 year old! The next one I'm making is the Apricot and Salted Caramel. I expect the same delicious results. I'm giving some serious thought to having a "Pop Party" to share some of these scrumptious treats with my friends. I am REALLY glad I bought this book.
Loved the healthy recipes.
A great book from a great group of people. The recipes are delicious and simple. Everyone I know wants this book as soon as they hear about it. Definitely a winner!
I LOVE this book! My daughter and I have made 2 types of pops so far and they both tasted great! We especially liked the Strawberries and Cream. The recipes are easy and the preparation is simple. Blend the ingredients in a food processor, make the simple syrup, mix and pour! Some require baking or straining (both easy steps). Within a few hours you will have the most fantastic pops you have ever tasted!!! Fresh, organic, and elegant (as far as pops go)! Next on our pops "to do list" is the pear and salted caramel. YUM!!! Can't wait! Thanks for sharing your recipes with up Nathalie, David and Joel!
I love this book. I even tried to make two recipes so far and they both worked out and were so good!!!! I rate this a three and a half