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A flavour-packed collection of 65 recipes from the trio behind the premier pops stand in the country, People's Pops.

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

About the Author

Joel Horowitz, Nathalie Jordi, and David Carrell founded People's Pops in 2008. They live in Brooklyn, New York.

Reviews

“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