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.

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

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)