Notes about Recipes in this book

• Straight-up strawberry ice pops

  • milgwimper on March 06, 2016

    Made these, and whilst they tasted really like strawberries they were too sweet. I would have to cut down on the sugar, but they were well received.

• Strawberries and cream ice pops

  • lilham on June 06, 2015

    Outstanding.

  • SheilaS on July 15, 2017

    These are lovely. Just a little bit of cream makes them so special!

• Cucumber, elderflower and tequila ice pops

  • SheilaS on July 17, 2017

    Another refreshing cocktail-pop! I added a few little cubes of cucumber to each pop for texture.

• Raspberries and basil ice pops

  • stockholm28 on August 16, 2015

    These are delicious. Sweet, tart, and the basil makes it interesting. I did strain the seeds out before filling the molds.

• Raspberry jam and yogurt ice pops

  • stockholm28 on August 16, 2015

    I rarely eat jam, so this was a great way to use up a jar. I only had plain Greek yogurt (it calls for vanilla yogurt), so I added a little vanilla extract. These were a little sweet for my taste, but as you might imagine they really depend on the quality of your jam. My jam was more sweet than tart.

• Blackberry, yogurt and honey ice pops

  • michalow on August 15, 2020

    These are easy and really, really good. I reduced the sugar by about 20% and I wouldn't want them any sweeter.

• Apricot and salted caramel ice pops

  • SheilaS on July 17, 2017

    I've made a lot of pops from this book and this is the first one that I didn't care for. The apricot and caramel flavors just aren't that compatible to my tastebuds. They are OK, just not amazing.

• Peach and bourbon ice pops

  • stockholm28 on July 30, 2015

    Wow, these are delicious. My peaches were exceptionally fuzzy, so I removed the peel after roasting. I pureed the peaches with an immersion blender, dropping half a roast peach on at a time and then giving it a whirl. You do taste the bourbon and the peach mellows it out. The consistency of the pop was great ... not icy at all.

• Roasted red plum ice pops

  • SheilaS on July 14, 2017

    Roasting the plums really seems to concentrate the flavors and results in an almost creamy (not icy) texture. I made some of these with 3 different varieties of pluot and layered them to make pretty striped pops.

• Plum, yogurt and tarragon ice pops

  • SheilaS on July 15, 2017

    I wasn't sure about this flavor combination but they are really delicious!

• Corn and blackberry ice pops

  • SheilaS on July 15, 2017

    I loved this flavor combination - it's really special with super-sweet fresh corn! I used a few extra blackberries and put them into the corn layer.

• Cantaloupe and mint ice pops

  • SheilaS on July 17, 2017

    Great, refreshing combination!

• Cantaloupe and Campari ice pops

  • SheilaS on July 17, 2017

    I love Campari and loved the combination of sweet melon and bitter Campari. Very refreshing!

  • TrishaCP on August 02, 2017

    I also love Campari, and never would have thought of combining it with cantaloupe, but these are great!

• Watermelon and parsley ice pops

  • SheilaS on July 14, 2017

    I made these with yellow watermelon and the pops looked so pretty with the little flecks of green. I loved the parsley flavor. Very refreshing!

• Watermelon and lemongrass ice pops

  • stockholm28 on August 09, 2015

    I had to doctor this up a bit to get it to my taste. I used a yellow watermelon that turned out to be very sweet. After adding the lemongrass simple syrup to the pureed pulp, I could barely taste the lemongrass and the mixture was cloyingly sweet with not much depth. I ended up squeezing the juice of a whole lemon in. This made the pop taste more like lemonade with a back note of watermelon. I liked it this way and it was a refreshing pop.

• Cranberry, star anise and Campari ice pops

  • SheilaS on October 28, 2017

    These are an interesting pop to eat with the star anise, cranberry and Campari flavors sort of alternating with each bite. I did end up with some little shards of cranberry skin that could probably have been removed by running them through a food mill - I'll try that next time.

• Concord grape ice pops

  • stockholm28 on August 24, 2015

    I made this with Thomcord grapes which are cross between Concord and Thompson grapes. They are seedless and milder in flavor than Concords. After blending the grapes (they suggest that you don't even need to stem them, but I removed the stems anyway), you strain the grapes and mix in simple syrup and lemon juice. They mention in the headnotes that because grapes have such a high water content, these pops will be icier than other fruit pops. They say you can remedy that by adding alcohol, so I added a couple of tablespoons of vodka. I enjoyed these, but nowhere near as much as the raspberry-basil or peach-bourbon pops.

• Pear, cream and ginger ice pops

  • SheilaS on October 28, 2017

    These are really excellent. I like to add some tiny cubes of candied ginger (I steam it first to soften it) for a little extra ginger flavor.

• Pumpkin pie with whipped cream ice pops

  • SheilaS on October 28, 2017

    These are excellent! They are sweetened with a simple syrup infused with fresh ginger, cloves, star anise, allspice and cardamom. Great flavor combination! I roasted a sugar pumpkin per the recipe but might try canned pumpkin next time. Or even butternut squash. Whipping 2 oz of cream is a bit of a pain - I will just swirl in the heavy cream next time. If serving for a party, I'd dip them in some speculoos cookie or graham cracker crumbs to complete the "pie" theme.

• Huffington Post

  ...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...

  Full review

• Baking Bites

  The recipes will require a little bit of prep time...but the results are worth it. Even the photos in the book make these pops look irresistible.

  Full review

• Serious Eats

  Refreshing flavor combos like Strawberry-Balsamic and Corn-Blackberry bring the popsicle out of little kid territory and into a whole new world of elegant and exciting treats.

  Full review