People's Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn's Coolest Pop Shop - Nathalie Jordi (Boek)

*****
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.

Editorial Reviews
Review
“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
About the Author
Joel Horowitz, Nathalie Jordi, and David Carrell founded People’s Pops in 2008. They live in Brooklyn, New York.

Excerpt. © Reprinted by permission. All rights reserved.
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)

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