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People's Pops

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

Written by Nathalie JordiAuthor Alerts:  Random House will alert you to new works by Nathalie Jordi, David CarrellAuthor Alerts:  Random House will alert you to new works by David Carrell and Joel HorowitzAuthor Alerts:  Random House will alert you to new works by Joel Horowitz

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List Price: $10.99

eBook

On Sale: June 05, 2012
Pages: 128 | ISBN: 978-1-60774-212-8
Published by : Ten Speed Press Potter-TenSpeed-Harmony
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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
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desserts (4)
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Synopsis|Excerpt|Table of Contents

Synopsis

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.

Excerpt

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)

Table of Contents

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
Nathalie Jordi|David Carrell|Joel Horowitz

About Nathalie Jordi

Nathalie Jordi - People's Pops
NATHALIE JORDI has written on food and travel for the Los Angeles TimesNew York TimesBon AppétitGourmet, 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 (right) and JOEL HOROWITZ (left).
 

About David Carrell

David Carrell - People's Pops
DAVID CARRELL (right) worked for David LettermanGood 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 (left).
 

About Joel Horowitz

Joel Horowitz - People's Pops
JOEL HOROWITZ (left) has a background in advertising and design. He founded People’s Pops in 2008, along with NATHALIE JORDI and DAVID CARRELL (right).
Praise

Praise

“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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