Summary

A flavor-packed collection of 65 recipes from the trio behind the premier pops stand in the country, People's Pops. People's Pops has proven to be extraordinarily successful, selling at pop-up shops in Battery Park and at the Brooklyn Flea. Now they're sharing their DIY ethos in a breezy, fun cookbook featuring their most beloved offerings, like Raspberry and Basil, alongside brand-new creations. With an inherently simple technique, this colorful book shows readers how to pair ingredients, balance sweetness, and explore all types of seasonal produce-both fruits and vegetables. With a full chapter of shave ices and recipes forboozy pops sprinkled throughout, these desserts are for all ages and inclinations.

Author Biography

Joel Horowitz, Nathalie Jordi, and David Carrell founded People’s Pops in 2008. They live in Brooklyn, New York.

acknowledgments
introduction: the story of people’s pops
fundamentals: fruit + sugar + freeze

SPRING

RHUBARB
rhubarb & jasmine
rhubarb & elderflower
rhubarb & strawberry

STRAWBERRIES
straight-up strawberry
strawberries & cream
strawberries & balsamic vinegar
strawberries & bitters

CUCUMBERS
cucumber & violet
cucumber, elderflower & tequila

MIDSUMMER

APRICOTS
apricot & lavender
apricot & orange blossom
apricot & salted caramel

PEACHES
peach & jalapeño
roasted yellow peach
peach & bourbon

NECTARINES
nectarine, honey & chamomile
roasted nectarine & basil

PLUMS
roasted red plum
plum, yogurt & tarragon
damson plum with shiso

LATE SUMMER

CORN
corn & blackberry

CANTALOUPES
cantaloupe & tarragon
cantaloupe & mint
cantaloupe & campari

HONEYDEWS
honeydew & ginger

WATERMELONS
watermelon & parsley
watermelon & lemongrass
watermelon & cucumber

FIGS
fig jam & yogurt

AUTUMN

CRANBERRIES
cranberry & apple
cranberry, star anise & campari

APPLES
apple & rose
apple & salted caramel

GRAPES
concord grape

PEARS
pear, cream & ginger
pear & almond
pears with cognac

PUMPKINS
pumpkin pie with whipped cream

SHAVE ICE

rhubarb & ginger
strawberry & vanilla
sour cherry
peach & prosecco
roasted heirloom pepper
lemon & mint

index
measurement conversion charts

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Excerpts

STRAWBERRIES

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.

STRAIGHT-UP STRAWBERRY

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.

SIMPLE SYRUP

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)