A flavor-packed collection of 65 recipes from the trio behind the premier pops stand in the country, People’s Pops
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.
“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.”
RECIPES: BLUEBERRY MOONSHINE, RASPBERRIES & CREAM, WATER MELLON & PARSLEY, and SIMPLE SYRUP
MAKES 10 POPS
1 pound 6 ounces (43/4 cups) blueberries
2/3 cup (5 fl oz) simple syrup
2 tablespoons (1 fl oz) freshly squeezed lemon juice
1/3 cup (3 fl oz) moonshine
Pick out any stems or leaves from the blueberries and purée them in a food processor. You should have about 21/4 cups (18 fl oz) of purée.
Combine the puréed blueberries, simple syrup, and lemon juice in a bowl or measuring pitcher with a pouring spout. Taste; the precise amount of simple syrup and lemon juice needed will depend on how sweet the berries were to begin with. Be aware that blueberries are one of the rare fruits that you don’t want to over-sweeten because they tend to get sweeter as they freeze. Stir in the moonshine.
If you wish, now is the time to strain out the skins by pressing the gloppy blueberry mixture though a colander or sieve using a wooden spoon, a rubber spatula, or your fist (blueberries stain skin, so those choosing the third route might want to wear gloves). Or don’t, and leave them in.
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)
RASPBERRIES & CREAM