Hibiscus-Pomegranate, Creamy Coconut, Bourbon Peach, Pistachio-Saffron.
Who can resist one of these tempting icy frozen pops to take the sizzle out of a hot summer day?
These are just some of the frivolous, customized confections you can create in a rainbow of colors and flavors with help from Charity Ferreira, author of "Perfect Pops: The 50 Best Classic & Cool Treats," (Chronicle Books; $16.95) and Anni Daulter, author of "Ice Pop Joy" (Sellers Publishing; $18.95).
"Pops are easy, fun, don't require much equipment - and everybody likes something frozen and sweet on a stick," says Ferreira, a San Francisco-based food writer, who takes pops beyond fruit and juice.
"Make whatever pops make you happy," says Ferreira, who fondly recollects the Eskimo Pies, Dreamsicles, Fudgsicles and striped Missile pops that she adored as a child.
"I've always been attracted by how whimsical pops are. You can turn just about anything into a frozen pop - juices, pureed fruit, pudding, custard, ice cream and milk shakes. You can spike them with chile or other spices or liquor - and layer mixtures and make stripes and swirls in the molds." She also uses yogurt along with sour cream, half-and-half, creme fraiche, buttermilk and cream in some.
Ferreira's flavorful collection spans the
globe in chapters devoted to fruity, creamy, fancy and grown-up pops.
"I love the Sweet 100 Gazpacho Pops, the only savory one in the book." Serve and eat as a first course at an outdoor grill party or barbecue. She also has a soft spot for the Chocolate-Vanilla Pudding Swirl and New Orleans-Style Coffee & Cream Pops. "I like the striped pops, too, as they are striking and look impressive."
Her 6-year-old son, Dylan, came up with Chocolate-Raspberry Pops made by blending frozen raspberries with vanilla yogurt, milk and chocolate syrup.
Daulter says her "ice pops showcase great alternatives to refined sugar desserts and snacks lacking any nutritional value." She sticks to what she refers to as the positive 4 rule - keeping treats organic, healthy, fresh and delicious.
While Daulter's 50 recipes encompass pure fruit, yogurt, tofu, herbal tea, chocolate and specialty pops, she also encourages using vegetables such as yellow squash, zucchini, cucumbers, spinach, kale and carrots in pops.
The Green Machine is the most popular pop with Daulter's four children at her home in North Hills. Made with raw spinach, bananas and pineapple, it's a great way to get kids to eat more veggies. Another favorite on a hot summer morning is the breakfast pop made with almond butter, bananas, walnuts, wheat germ and yogurt.
Daulter uses agave nectar, honey, coconut sugar or no added sweetener in many recipes.
Most of Ferreira's pops are based on seasonal fruits with not much sugar added.
"I like things pretty tart." But she is quick to add, "the amount of sugar affects the texture, so most pops need a little bit." As a rule, "the more sugar (she uses mostly granulated sugar) a mixture contains, the softer it will freeze. Mixtures that have a higher water content will have an icier texture. Really watery mixtures - like tea - don't work that well, so for an ice tea pop I added blackberry puree to give it a little body."
To increase the health benefits of many of the pops, Daulter gives them nutritional boosts with items like wheat germ, nuts, flax seeds, tofu or acai powder.
A blender is a necessity in making smooth pop mixtures while a food processor is best used when you looking for a textured blend, Daulter says.
There are many plastic pop molds available, ranging from basic bar to rocket, star and other shapes that come with plastic sticks. Daulter opts for bisphenol A (BPA)-free plastic molds and also likes ONYX brand eco-friendly stainless steel pop molds. Paper cups (such as 3- or 5-ounce Dixie cups, etc.) can also be used with wooden sticks (or even heavy duty plastic spoons). The expensive Zoku Quick Pop Maker makes three pops at a time in as little as seven minutes or less.
Look for a variety of molds in kitchenware shops or online at amazon.com (the best source, notes Ferreira) or williams-sonoma.com. "You can buy sticks at local art or craft stores," Daulter says.
You should figure that a "bar shape holds about 1/3 cup pop mixture," Ferreira says. "If using pop molds with sticks and lids, you can insert the stick immediately since the lid holds the stick in place," Daulter says. To hold wooden pop sticks straight in paper cups while freezing, cover the filled cups with a piece of foil, make a small slit in the center with a sharp knife tip and add the stick through the hole, suggests Ferreira.
Place cups in freezer (be sure they're level) and freeze until firm, about six hours or overnight, depending on the mixture and the temperature of your freezer.
If making layered pops, plan on freezing each layer for half an hour (or until just set, not solid, so it will hold up the next layer). "If the first layer is too soft, your ice pop won't have distinctive layers," Daulter says.
If not consuming pops immediately, store in the freezer (in the mold) and eat within a week to avoid deterioration of quality, texture and flavor, Ferreira says. "You don't want them to get freezer burn and pick up off flavors."
If you plan to use alcohol in pops, avoid adding too much (only enough for flavor) or the pop won't freeze, Ferreira says. Most pops made with alcohol have a softer texture, so plan to unmold them immediately before serving.
Be adventuresome and creative. Don't be afraid to experiment and mix and match flavors to suit your tastes. Get the kids involved in the pop-making process.
At your next kid birthday party, offer frozen pops instead of cupcakes, suggests Daulter. "Move over cupcakes, ice pops are in town."
STRAWBERRY CHEESECAKE POPS
2 cups hulled strawberries (about 8 ounces) plus 6 thinly sliced strawberry wheels (optional) � cup sour cream � cup sugar 2 teaspoons freshly squeezed lemon juice � teaspoon vanilla � cup coarse graham cracker crumbs (from about 2 crushed crackers) plus more for garnish (optional) Place hulled strawberries (not wheels) in a blender and pur�e until smooth. Pour through a fine-mesh strainer into a large bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids. Whisk in sour cream, sugar, lemon juice and vanilla. Stir in � cup graham cracker crumbs.
Spoon the mixture into ice pop molds. Slide in the strawberry slices (if using) and insert sticks. Sprinkle crumbs around the base of each pop for garnish, if desired. Freeze until firm, at least 6 hours or up to 1 week.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. Makes 6 pops.
From "Perfect Pops: The 50 Best Classic & Cool Treats," by Charity Ferreira.
PINEAPPLE POPS WITH CHILE AND LIME
1 pineapple (about 3� pounds) 3 to 4 tablespoons sugar 2 tablespoons freshly squeezed lime juice � teaspoon cayenne pepper Pinch salt With a large, sharp knife, cut top and bottom from pineapple. Stand the pineapple on a work surface and trim away the rind in strips. Cut pineapple lengthwise into quarters and trim away core. Cut flesh into chunks.
Place chunks in a food processor and pur�e until smooth. Transfer to a large bowl and whisk in 3 tablespoons sugar and lime juice, cayenne and salt. Taste the mixture and add more sugar if necessary.
Pour mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. Makes 6 to 8 pops.
From "Perfect Pops: The 50 Best Classic & Cool Treats," by Charity Ferreira.
SWEET 100 GAZPACHO POPS
1� cups chopped, seeded heirloom tomatoes (from about 8 ounces tomatoes) 1� cups Sweet 100 cherry tomatoes (about 8 ounces) � cup seasoned tomato juice such as V8 1/3 cup finely chopped, seeded English cucumber 1 tablespoon freshly squeezed lime juice 2 teaspoons finely minced, seeded jalape�o Sea salt to taste Place chopped tomatoes in a food processor and pulse a few times, just until they're a very coarse, chunky pur�e. Transfer to a large bowl. Repeat with cherry tomatoes and add to bowl. Stir in tomato juice, cucumber, lime juice and jalape o. Taste mixture and add up to � teaspoon salt. The saltiness of tomato juices varies, so start sparingly, but you'll definitely want the pop to have a bit of a salty flavor.
Spoon mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
To unmold the pops, run hot water over outsides of the molds for a few seconds, then gently pull the sticks. Makes 6 to 8 pops.
NOTE: This savory pop will be prettiest if you use orange and yellow tomatoes mixed in with the red. If you're making the pops for a grown-up brunch (or as an appetizer for a summer cocktail party), feel free to add a few tablespoons of vodka to the mixture before freezing.
From "Perfect Pops: The 50 Best Classic & Cool Treats," by Charity Ferreira.
BLACKBERRY SWIRL
1� cups blackberries Juice of � lemon (1� to 2 tablespoons juice) 1 banana 4 tablespoons raw agave nectar � cup plain Greek yogurt Combine blackberries and lemon juice in a blender. Add banana, agave nectar and yogurt and pur�e until smooth.
Pour mixture into pop molds and put sticks in place. Freeze pops until solid. Makes 6 (4-ounce) pops.
NOTE: To create a surprise flavor burst when eaten, add a couple of whole blackberries to each ice pop mold.
From "Ice Pop Joy," by Anni Daulter.
PEACH PARTY
2 cups chopped peaches (4 medium peaches) 1 cup chopped pineapple � cup chopped mango Juice of � lemon (1� to 2 tablespoons juice) � cup raw agave nectar 1 cup Greek yogurt Combine peaches, pineapple and mango in blender, and blend. Add lemon juice, agave nectar and yogurt, and pur�e until smooth.
Pour mixture into pop molds and put sticks in place. Freeze pops until solid. Makes 8 (4-ounce) pops.
From "Ice Pop Joy," by Anni Daulter.
GREEN MACHINE
1 cup chopped raw spinach 2 bananas 1 whole pineapple, peeled, cored and chopped 2 teaspoons flax seeds 2 cups purified water Combine spinach, bananas and pineapple in blender and pur�e. Add flax seeds and water and pur�e again.
Pour mixture into pop molds and put sticks in place. Freeze pops until solid. Makes 8 (4-ounce) pops.
From "Ice Pop Joy," by Anni Daulter.
QUICK COCONUT ICE POPS
1 (13.5-ounce) can coconut milk 1 (14-ounce) can sweetened condensed milk 2/3 cup half-and-half � teaspoon salt � teaspoon vanilla � cup unsweetened shredded coconut, lightly toasted (in a thin layer in a 325-degree oven 10 to 15 minutes, stirring often and watching carefully) Combine coconut milk, sweetened condensed milk, half-and-half, salt and vanilla in a blender and blend until smooth. Stir in coconut.
Divide the mixture among conventional pop molds, snap on the lid and freeze until solid, about 5 hours. Makes about 6 to 8 pops.
From "Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas," by Fany Gerson.
CHOCOLATE-CREME FRAICHE POPS
2 tablespoons sugar 2 tablespoons cocoa powder 4 ounces bittersweet chocolate, very finely chopped 1 cup half-and-half 1 cup creme fraiche (about 8 ounces) In a large heatproof bowl, mix sugar and cocoa powder until no lumps remain. Add chopped chocolate. In a small saucepan over medium heat, bring half-and-half to a simmer. Pour over chocolate mixture and whisk until chocolate is melted and mixture is well combined. Whisk in creme fraiche.
Spoon mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
To unmold pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. Makes 6 to 8 pops.
From "Perfect Pops: The 50 Best Classic & Cool Treats," by Charity Ferreira.
BASIC YOGURT FRUIT POPS
1 (8-ounce) carton plain lowfat OR vanilla-flavored yogurt 1 cup pur�ed fresh strawberries, peaches, nectarines, pears, apricots, etc. (also try part banana mixed with a little lemon juice) 2 tablespoons sugar (optional) Mix together all ingredients by hand or in food processor and turn into 3- or 5-ounce drinking cups or plastic pop molds. If using cups, cover with foil, make a slit in the center of the foil with a knife tip and insert wooden stick or spoon. Freeze until firm, about 6 to 7 hours. Makes about 4 to 5 (5-ounce) pops or 6 to 7 (3-ounce) pops.
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