Photo Credit: Courtesy of People's Pops
A scorching heat wave is engulfing the East coast this week and the cheery songs of ice cream truck vendors are calling to us. Thankfully New York City is home to a few purveyors of refreshing ice pops that satisfy a sweet tooth. Best of all, these local favorites are sharing recipes and tips for making ice pops at home, so the frozen fun can be enjoyed in the comfort of your own backyard.
Using fresh, local ingredients, the menu at People's Pops features a rotating line-up of frozen concoctions created from in-season ingredients. With surprising and delicious flavor combinations like raspberry and basil or blueberry and cardamom these pops keep your taste buds guessing. Cool off with their recipe for Peach, Chamomile and Honey pops. And, if you should find yourself in the Big Apple, People's Pops is open seven days a week in Chelsea Market and Saturdays and Sundays at the Brooklyn Flea.
Bringing the flavors of Mexico to the New York ice pop scene is La Newyorkina (translation: The New Yorker). Selling their frozen wares at the Hester Street Fair on weekends has garnered chefs Fany Gerson and Hannah Goldberg attention from the New York Times, New York Magazine and Daily Candy among others. Flavors like avocado, hibiscus, tamarind and spicy mango make these pops perfect for a summertime snack. Try their recipe for Apricot-Mango Paletas.
The latest entry into the ice pop arena is Popbar on Carmine Street in Manhattan's West Village. Making dessert on a stick in batches of 24, these pop artists are creating gelato, sorbetto and yogurt frozen pops with a variety of different "poppings" that can be used to customize the experience. How about pistachio gelato covered in chopped pistachios then dipped in chocolate or hazelnut gelato dipped in chocolate and chopped hazelnuts? With three different kinds of chocolate and eight different chopped and shredded toppings to choose from, Popbar proves that the pop possibilities are only limited by imagination.
Click here for Popbar's tips for topping your own pops.
Regardless of what kind of pop you choose, remember to savor it slowly (a brain freeze is never fun) and don't call it a popsicle (like Kleenex, Popsicle is a trademarked name).
Do you make ice pops at home? Chime-in below!
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