Icy treats from a New York City ice-pop shop
New York’s popular ice-pop peddlers Nathalie Jordi, David Carrell and Joel Horowitz know a thing or two about making frozen desserts that appeal to a grown-up audience. At their People’s Pops shops and stands, they’ve earned a following with inventive ice pops made from all-natural ingredients and peak-season fruits and herbs. Now they’re sharing the secrets to their success--and recipes like this vibrant roasted-red-plum pop--in a new cookbook. We gave the recipe our own twist by adding a touch of tarragon to the fruity base. The result is a complex, cooling treat that’s perfectly suited for a hot summer day.
Roasted-Red-Plum Ice Pops
Recipe adapted from "People's Pops" by Nathalie Jordi, David Carrell and Joel Horowitz (Ten Speed Press)
1¼ pounds plums, halved
⅔ cup sugar
⅔ cup water
3 tarragon sprigs
1 tablespoon fresh lemon juice (optional)
1. Preheat the oven to 350°. On a baking sheet, arrange the plums cut side down and roast until their skins and flesh have softened, about 20 minutes. Remove from the oven and let cool.
2. Meanwhile, in a small saucepan, combine the sugar with the water and bring to a simmer over medium-high heat. Continue cooking, stirring frequently, until the sugar dissolves and the mixture is transparent. Remove from the heat, add the tarragon, cover and let steep for 10 minutes. Remove and discard the tarragon.
3. When the plums are cool, remove and discard the pits. In the bowl of a food processor, puree the plums, skins and all, and any pan juices. (You should slightly more than 2 cups of puree.)
4. In a medium bowl, combine the pureed plums with the simple syrup and taste. (The mixture should be sweet yet slightly tart.) Add the lemon juice if desired.
5. Pour the mixture into the ice-pop molds, dividing it equally among the molds and leaving a little bit of room at the tops for it to expand. Insert sticks and freeze until solid, about 4 hours depending on the size of the molds.
6. Fill a sink with hot water and remove the tops from the molds, if needed. Carefully dip the mold into the water so that the whole ice pop is submerged but the water doesn’t get the pop wet. Hold it in the water for a few seconds, then carefully remove the ice pops. Transfer the ice pops to plastic bags and store in the freezer or serve immediately.
It's the details that count! Try these tips
Stop by one of the People’s Pops locations next time you’re in New York.
The authors suggest using a 2½-ounce plastic mold for making the pops, like this one from Tovolo.