People’s Pops, New York’s much-celebrated popsicle shop (just look at all those photos of customers enjoying their pops – Martha Stewart among them), started as a summer experiment and has been going strong for three years since then. We wanted to know more about the shop, so we asked owners Joel Horowitz, David Carrell, and Nathalie Jordi to tell us more about their love for pops in this short Q&A. And, like any good journalist, we of course asked them for a recipe to try at home, too:
Why popsicles? What made you first decide to open a popsicle shop?
It happened kind of by accident. We just thought ice pops might be a terrific vehicle for peak-season summer fruit, and it turns out, they are. People really responded to the pops, so we just kept making them, and now we make pops full time!
What makes your popsicles special?
We use the best local, sustainably grown fruit we can find and come up with delicious, appetite-whetting flavor combinations. Also maybe this is crazy but I think people can actually taste the love!
Popsicles seem pretty universally popular when it’s hot out, but do you notice any particular flavor preferences between adults and kids?
Not really, although the kids sometimes shy away from a pop with a fancy name. When they try it though, they love it!
Do you have any tips for someone experimenting with their own popsicle flavors at home?
Use the best fruit you can find.
What’s the best popsicle recipe you’ve ever made? The worst?
I really loved the plum, yogurt and tarragon pop we made awhile ago, and I’m psyched for watermelons to come back into season as I can’t wait to make more watermelon-cucumber pops. But the apricot-basil was a total failure. It tasted like Robitussin. Oh well, can’t win ‘em all!
People’s Pops Peach, Chamomile & Honey Pop
We came up with this pop last July as we were strolling through our local farmers market (the Union Square Greenmarket in NYC). It is truly a distillation of the season – summer on a stick!
4 tree-ripened yellow peaches
2 white peaches (slightly soft)
1 bouquet fresh chamomile flowers
¼ c. fresh honey
juice of ½ small lemon
pinch Kosher salt
Rinse, halve, and pit two-thirds of peaches, and puree (skin and all) until the mixture is almost smooth.
Stir honey, lemon juice, salt, and three finely minced chamomile flowers into the pureed peaches. Coarsely chop remaining one-third of peaches and combine with puree. Add honey to taste. (Note: Make pops a tad sweeter than you think. They lose a little sweetness after freezing.)
Pour into three-ounce Dixie cups or popsicle molds, add wooden popsicle sticks, and freeze. You’ll get ten delicious popsicles.
(For more recipes, check out our post about L.A.’s Popshop)