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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.
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