People's Pops 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn's Coolest Pop Shop



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.

 

peoplespops.com

Joel Horowitz has a background in advertising and design. He founded People’s Pops in 2008, along with Nathalie Jordi and David Carrell.

 

David Carrell worked for David Letterman, Good Morning America, and CNBC before turning his attention to ice pops. He founded People’s Pops in 2008, along with Nathalie Jordi and Joel Horowitz. 

 

Nathalie Jordi has written on food and travel for the Los Angeles Times, New York Times, Bon Appétit, Gourmet, and Saveur, among others. She also lived in Ireland to work on Darina Allen’s Forgotten Skills of Cooking. She founded People’s Pops in 2008, along with David Carrell and Joel Horowitz.

“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.”
—Rachael Ray

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