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People's Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn's Coolest Pop Shop (Anglais) Relié – 5 juin 2012


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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)

Revue de presse

“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


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20 internautes sur 20 ont trouvé ce commentaire utile 
Wonderful Variety of Recipes 25 août 2012
Par shelfishness - Publié sur Amazon.com
Format: Relié
People's Pops is a great book packed with all sorts of recipes to make delicious ice pops (for kids and adults). Arranged by seasonal ingredients, this book has options like Peach & Bourbon; Honeydew & Ginger; Fig Jam & Yogurt; and Pear & Almond. The authors do a nice job explaining how their business, New York's People's Pops, came to be, and have a great stories of successes and flops. With years of experience, the authors have done a nice job of making their recipes accessible and realistic for home cooks. There are a few steps which might take some time initially (making simple syrup, for example), but there is nothing that a beginner can't handle. Plus, with a wide array of pop options, this book is a great resource for every summer event. Options like Bluberry & Buttermilk, Raspberry & Basil; and Blackberry & Rose are delicious and can't be found in grocery stores. This book is well worth the purchase - great treat!
9 internautes sur 9 ont trouvé ce commentaire utile 
Great recipes! 27 février 2013
Par Feralkat - Publié sur Amazon.com
Format: Relié Achat vérifié
This little book provides great recipes and tips, plus gives you the inspiration to come up with even more recipes. It lists all recipes by season for fruit which is helpful. Fun book, fun idea.
8 internautes sur 8 ont trouvé ce commentaire utile 
Fabulous pops 7 juin 2013
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
We LOVE this book, and are so excited that summer's coming and we get to use it again! The pops are unbelievably good, especially apricot and salted caramel....out of this world! We make a lot ahead of time for parties and all the flavor options are a huge hit. The only thing we've had to tweak are some of the pops that have herbal infusions...we're learning that you have to seep the herbs in the sugar water a little longer than stated to be able to taste its presence in the pop. Otherwise, these are amazing!!
13 internautes sur 15 ont trouvé ce commentaire utile 
People's Pops 11 septembre 2012
Par Ducky - Publié sur Amazon.com
Format: Relié Achat vérifié
It was very easy to make these Pops. I substituted "Stevia in the Raw" ( measures cup for cup like sugar) in place of sugar which allows me to have a 'free' treat on Weight Watchers. With fresh fruit plentiful this time of year, I am making ahead, ziplock bagging them individually in snack size bags, then in air tight containers in the freezer. I am using the 10- mold from Amazon and wooden sticks. Just remember to leave expansion room, so removing pops is a breeze! Enjoy.
6 internautes sur 6 ont trouvé ce commentaire utile 
Great Ideas and YUMMY 9 novembre 2012
Par Romantic Insomniac - Publié sur Amazon.com
Format: Relié Achat vérifié
Some of the recipies were so simple it was laughable, while others were more complex. There was something for everyone and it gave me great ideas for my own mixtures. Everything I've tried so far has been fabulous!
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