{"product_id":"peoples-pops-isbn-9781607742111","title":"People's Pops","description":"\u003cb\u003eA flavor-packed collection of 65 recipes from the trio behind the premier pops stand in the country, People’s Pops.\u003cbr\u003e\u003c\/b\u003e  \u003cbr\u003e In 2008, three old friends had a hunch that the world deserved a better ice pop. Every summer since, New York City’s been taken by storm with out-of-the-box flavors like Raspberries \u0026amp; Basil, Peach \u0026amp; Bourbon, and Cantaloupe \u0026amp; Tarragon from People’s Pops. Now, the People behind the phenomenon share their DIY ethos in a breezy cookbook that teaches how to pair ingredients, balance sweetness, and explore fruits (and vegetables and herbs!)--in simple recipes that work with standard ice pop molds or improvised ones. With a chapter devoted to shave ice plus recipes for grownup boozy pops sprinkled throughout, People’s Pops proves itself top of the pops.acknowledgments\u003cbr\u003e introduction: the story of people’s pops    \u003cbr\u003e fundamentals: fruit + sugar + freeze   \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cu\u003eSPRING\u003cbr\u003e\u003c\/u\u003e\u003cbr\u003eRHUBARB\u003cbr\u003e rhubarb \u0026amp; jasmine     \u003cbr\u003e rhubarb \u0026amp; elderflower     \u003cbr\u003e rhubarb \u0026amp; strawberry     \u003cbr\u003e  \u003cbr\u003eSTRAWBERRIES\u003cbr\u003e straight-up strawberry     \u003cbr\u003e strawberries \u0026amp; cream     \u003cbr\u003e strawberries \u0026amp; balsamic vinegar     \u003cbr\u003e strawberries \u0026amp; bitters\u003cbr\u003e     \u003cbr\u003eCUCUMBERS\u003cbr\u003e cucumber \u0026amp; violet     \u003cbr\u003e cucumber, elderflower \u0026amp; tequila     \u003cbr\u003e  \u003cbr\u003e\u003cu\u003eMIDSUMMER\u003c\/u\u003e\u003cbr\u003e  \u003cbr\u003eAPRICOTS\u003cbr\u003e apricot \u0026amp; lavender     \u003cbr\u003e apricot \u0026amp; orange blossom     \u003cbr\u003e apricot \u0026amp; salted caramel     \u003cbr\u003e\u003cbr\u003ePEACHES\u003cbr\u003e peach \u0026amp; jalapeño     \u003cbr\u003e roasted yellow peach     \u003cbr\u003e peach \u0026amp; bourbon   \u003cbr\u003e\u003cbr\u003eNECTARINES\u003cbr\u003e nectarine, honey \u0026amp;  chamomile     \u003cbr\u003e roasted nectarine \u0026amp; basil     \u003cbr\u003e\u003cbr\u003ePLUMS\u003cbr\u003e roasted red plum     \u003cbr\u003e plum, yogurt \u0026amp; tarragon    \u003cbr\u003e damson plum with shiso \u003cbr\u003e    \u003cbr\u003e\u003cu\u003eLATE SUMMER\u003c\/u\u003e\u003cbr\u003e  \u003cbr\u003eCORN\u003cbr\u003e corn \u0026amp; blackberry\u003cbr\u003e     \u003cbr\u003eCANTALOUPES\u003cbr\u003e cantaloupe \u0026amp; tarragon     \u003cbr\u003e cantaloupe \u0026amp; mint     \u003cbr\u003e cantaloupe \u0026amp; campari\u003cbr\u003e     \u003cbr\u003eHONEYDEWS\u003cbr\u003e honeydew \u0026amp; ginger \u003cbr\u003e    \u003cbr\u003eWATERMELONS\u003cbr\u003e watermelon \u0026amp; parsley     \u003cbr\u003e watermelon \u0026amp; lemongrass    \u003cbr\u003e watermelon \u0026amp; cucumber \u003cbr\u003e   \u003cbr\u003eFIGS\u003cbr\u003e fig jam \u0026amp; yogurt\u003cbr\u003e     \u003cbr\u003e\u003cu\u003eAUTUMN\u003cbr\u003e\u003c\/u\u003e\u003cbr\u003eCRANBERRIES\u003cbr\u003e cranberry \u0026amp; apple     \u003cbr\u003e cranberry, star anise \u0026amp; campari \u003cbr\u003e    \u003cbr\u003eAPPLES\u003cbr\u003e apple \u0026amp; rose   \u003cbr\u003e apple \u0026amp; salted caramel  \u003cbr\u003e    \u003cbr\u003eGRAPES\u003cbr\u003e concord grape     \u003cbr\u003e  \u003cbr\u003ePEARS\u003cbr\u003e pear, cream \u0026amp; ginger     \u003cbr\u003e pear \u0026amp; almond     \u003cbr\u003e pears with cognac\u003cbr\u003e\u003cbr\u003ePUMPKINS\u003cbr\u003e pumpkin pie with whipped cream   \u003cbr\u003e   \u003cbr\u003e\u003cu\u003eSHAVE ICE\u003cbr\u003e\u003c\/u\u003e\u003cbr\u003e rhubarb \u0026amp; ginger     \u003cbr\u003e strawberry \u0026amp; vanilla     \u003cbr\u003e sour cherry     \u003cbr\u003e peach \u0026amp; prosecco     \u003cbr\u003e roasted heirloom pepper    \u003cbr\u003e lemon \u0026amp; mint     \u003cbr\u003e\u003cbr\u003e\u003cbr\u003eindex     \u003cbr\u003emeasurement conversion charts“All you need is an ice-pop mold and sticks, a food processor and some simple syrup, and your summer will thank you.”\u003cbr\u003e—New York Times Book Review\u003cbr\u003e\u003cbr\u003e“Power to the People’s Pop! These ice pops are my favorite food on a stick.”\u003cbr\u003e—Rachael RayJoel Horowitz, Nathalie Jordi, and David Carrell founded People’s Pops in 2008. They live in Brooklyn, New York.\u003cbr\u003e\u003cu\u003eSTRAWBERRIES\u003cbr\u003e\u003c\/u\u003e\u003cbr\u003eWe’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.\u003cbr\u003e \u003cbr\u003eStrawberries 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.\u003cbr\u003e \u003cbr\u003eIn addition to the flavor combinations recommended here, consider pairing strawberries with violet, buttermilk, Cognac, tequila, or anything else that suits your fancy.\u003cbr\u003e \u003cbr\u003eSTRAIGHT-UP STRAWBERRY\u003cbr\u003e\u003cbr\u003eThe 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. \u003cbr\u003e \u003cbr\u003eMAKES 10 POPS\u003cbr\u003e \u003cbr\u003eJust over 1 pound (4 cups) strawberries, hulled \u003cbr\u003e3\/4 cup plus 2 tablespoons (7 fl oz) simple syrup (page 7) \u003cbr\u003e2 tablespoons (1 fl oz) freshly squeezed lemon juice \u003cbr\u003e \u003cbr\u003ePurée the strawberries in a food processor. You should have about 2 cups (16 fl oz) of purée. \u003cbr\u003e \u003cbr\u003eTransfer 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. \u003cbr\u003e \u003cbr\u003ePour 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. \u003cbr\u003e \u003cbr\u003e \u003cbr\u003eSIMPLE SYRUP\u003cbr\u003e\u003cbr\u003e2\/3 cup (5 oz) organic cane sugar \u003cbr\u003e2\/3 cup (5 fl oz) water \u003cbr\u003e \u003cbr\u003eCombine 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. \u003cbr\u003e \u003cbr\u003emakes 1 cup (8 fl oz)","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46304235389157,"sku":"NP9781607742111","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607742111.jpg?v=1767734630","url":"https:\/\/k12savings.com\/products\/peoples-pops-isbn-9781607742111","provider":"K12savings","version":"1.0","type":"link"}