Friday, 15 June 2012

Beat the Heat! Have a Popsicle. Or Two.

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

by Nathalie Jordi, David Carrell, and Joel Horowitz
Hardcover, 128 pages
Also available as an eBook

There is no better way to cool down in the summer heat than with a popsicle. Not just any popsicle, and certainly not one from the grocery store with questionable ingredients - but with fresh seasonal fruit, bright herbs and even a little booze! 

These wild and wonderful pops are made in Brooklyn, New York by three good friends and they are now available in several locations in New York City.

Most importantly, they have produced a book so that you can make delicious fresh pops at home!

Since they believe in using only the freshest of ingredients, the book is divided into seasons and fruits. 

Spring - rhubarb, strawberries, cucumbers
Early Summer - blueberries, raspberries, sour cherries, blackberries
Mid Summer - apricots, peaches, nectarines, plums
Late Summer - corn, cantaloupes, honeydews, watermelon, figs
Autumn - cranberries, apples, grapes, pears, pumpkins

They even have a chapter devoted to shaved ice. 

That's enough to keep you cool all summer! 

Photograph by Christian Weber
Blackberry, Honey, and Yogurt Pops
Makes 10

    PREP: 30 minutes
    TOTAL: 9 hours 30 minutes

Recipe by Nathalie Jordi


    2/3 cup water
    2/3 cup sugar
    3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
    1 cup plain nonfat yogurt (preferably organic)
    5 teaspoons honey
    4 teaspoons fresh lemon juice


    1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity)
    10 ice pop sticks or lollipop sticks


    Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
    Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
    Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
    Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.

Recipe from People's Pops, first published in Bon Appetit Magazine.