People’s pops started as a group of friends selling a delicious alternative to chemical- and preservative-laced frozen treats in New York City’s markets. But their pops became so popular that now, owners Joel Horowitz, David Carrell, and Nathali Jordi sell their pops in multiple shops and locations in the city, and are publishing their first book, “People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop,” on June 5. They were generous enough to share three pop recipes from their new book, so you can make your own watermelon-parsley, raspberries-and-cream, or cantaloupe-and-campari pops for Memorial Day–and beyond. Check out the recipes, then go get their book for more!
Watermelon & Parsley Pops
12/3 pounds whole watermelon (about 1/2 of a bowling ball–sized watermelon)
3/4 cup (6 fl oz) simple syrup (page 7), or more if needed
20 leaves fresh flat-leaf parsley
Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Purée the watermelon, leaving chunks if you like, as long as they’re small enough to pour into the molds. You should have about 21/4 cups (18 fl oz) of purée.
Transfer the puréed watermelon to a bowl or measuring pitcher with a pouring spout. Mix the simple syrup into the puréed watermelon until it tastes quite sweet. Chop the parsley very finely and add it to the mixture.
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.
(makes 10 pops)
NEXT: Raspberries & Cream Pops