People’s Pops {Cookbook & Recipe}

What is it about icy cold fruity pops that make you think about childhood summers. Sitting on the sidewalk, sweating your little bum off, but shivering internally from your fruit pop.  Those brain-freeze feelings come rushing back still today when I bite into the arctic confections.

People’s Pops are a staple in NYC, so I’ve heard (haven’t yet had the pleasure of enjoying).  Thankfully, even though I haven’t been to NYC, I can make their fantastic combinations like Roasted Red Plum, Corn and Blackberry, Apple & Salted Caramel, or Cucumber, Elderflower and Tequila.  Oh my.

This “cook”book is chock full of sweet, simple, and unique pop flavors.  And they’re all listed by season – you soooo don’t want to be caught dead eating last season’s pop.  #MajorPopFauxPas

Cucumber, Elderflower & Tequila

makes 10 pops

11/3 pounds cucumbers (about 3 medium), peeled
1/3 cup (3 fl oz) elderflower syrup
2 tablespoons (1 fl oz) freshly squeezed lemon juice
1/4 to 1/3 cup (2 to 3 fl oz) tequila
Finely purée the cucumbers in a food processor. You should have about 21/2 cups (20 fl oz) of purée.

Transfer the puréed cucumbers to a bowl or measuring pitcher with a pouring spout and stir in the elderflower syrup and lemon juice, and then the tequila. Taste and adjust, but be careful not to overdo the tequila, because too much will keep the pop from freezing.

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.

Reprinted with permission from 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, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Jennifer May

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