This month Vogue explores the history of popsicles and where you can get the most fashionable icy treats in the city. They say La Newyorkina or People’s Pops are your best bets. Yes, that Vogue. We all know that neither Anna Wintour, nor any of the models featured in the magazine will ever eat popsicles, but hey, I love a great food/fashion overlap story. Read the full article here.
Want to make some fashion pops of your own? Try these recipes. Hey, at least when you’re letting that juice run down your hands, you know you’re on trend. No matter what the disgusted passerbys say…
Try these ten ice pop recipes by by Jeffrey Steingarten.
Caipirinha
The caipirinha is the national cocktail of Brazil. In it, the powerfully acidic lime juice and bitter lime rind are tamed with cane sugar. Cachaça, the rustic Brazilian spirit fermented from sugarcane—which can paralyze your extremities when drunk straight—here provides only a hint of that heady experience.
1 lime
1½ tsp. superfine sugar
1 oz. cachaça (or white rum)
6 oz. water
1 T granulated sugar
Slice the lime in half vertically, then cut out the white pith. Cut again vertically in half and slice into three sections, leaving 12 pieces of lime total. Muddle the lime and superfine sugar; add cachaça and strain. Add the water and the granulated sugar. Freeze in molds.
Fudge Pop
3 cups cream
1 cup whole milk
¾ cup unsweetened Dutch-process cocoa powder
¾ cup sugar
Heat cream and milk in a saucepan; add cocoa powder and sugar. Stir to combine. Agitate in a blender for 30 seconds. Allow to cool and pour into molds to freeze.
Pomegranate
1 cup freshly squeezed orange juice
2 cups pure, fresh pomegranate juice
2 tsp. rose water
¾ cup simple syrup (to make, combine ¾ cup of cane sugar and ¾ cup of water, bring to a simmer to dissolve the sugar, and cool)
The seeds from 1 pomegranate
Combine the juices, rose water, and simple syrup. Add pomegranate seeds and pour into molds.
Vietnamese Coffee
2 cups of Vietnamese-style coffee (made using 2 T Starbucks Dark French Roast and one cup hot water in each of two metal Vietnamese coffee filters)
½ cup sweetened condensed milk
Combine and freeze.
Peaches and Cream
4 ripe peaches
½ cup superfine sugar
2 tsp. freshly squeezed lemon juice
1⁄3 cup heavy cream
Pinch of salt
Bring a large saucepan of water to a boil over high heat. Cut an x in the bottoms of all the peaches, lower them into the boiling water, and let them stand for about 30 seconds. Remove from the saucepan and remove the peach skins when cool enough to handle. Halve the peaches and remove the pits. Puree in a blender along with the sugar, lemon juice, cream, and salt until completely smooth. Pour into pop molds and freeze.
Marbled Raspberry Ice
1 lb. (4 cups) raspberries
1 cup simple syrup (see recipe above)
Mash raspberries, add the simple syrup, and stir just enough to produce a marbled effect. Freeze in molds.
Raspberries and Cream
1 lb. (4 cups) raspberries
1 cup simple syrup (see recipe above)
½ cup heavy cream
In a large bowl, mash the raspberries, pour in the simple syrup and the cream, and stir just enough to achieve a marbled effect. Pour into ice molds and freeze.
Strawberry Ice
Just over 1 lb. (4 cups) of strawberries, hulled
¾ cup plus 2 T simple syrup (see recipe above)
Mash strawberries with potato masher, add simple syrup, and freeze.
Strawberries and Cream
Just over 1 lb. (4 cups) of strawberries, hulled
¾ cup plus 2 T simple syrup (see recipe above)
¼ cup heavy cream
1 T lemon juice, if desired
Puree or mash the strawberries, add simple syrup and cream, and stir to combine. Taste and adjust, adding lemon juice if the mixture is cloyingly sweet. Pour into molds to freeze.
Orange and Cream I, Layered
1 T finely grated orange zest (only the outer, orange-hued layer)
2 cups freshly squeezed orange juice
2 T sugar
1 recipe simple eggless vanilla ice cream (from Ice Creams, Sorbets and Gelati, by Caroline and Robin Weir):
1 vanilla bean
1½ cups whole milk
¼ cup unrefined granulated sugar
1 cup heavy cream, chilled
½ cup sweetened condensed milk, chilled
¼ tsp. salt
First make the ice cream mixture: Split the vanilla bean lengthwise and heat it with the milk and sugar, stirring occasionally, to just below the boiling point. Allow to cool and chill. Remove the bean and scrape out the seeds, adding them to the milk. Add the cream, condensed milk, and salt and chill.
In a heavy saucepan, combine the orange zest, juice, and sugar. Bring to a boil over medium-high heat and cook until the orange juice has reduced to 1 cup. Remove from heat and cool.
For layered pops, alternate layers of orange juice and vanilla ice cream, freezing each layer before adding the next.
Orange and Cream II, Combined
Follow the recipe immediately above, but blend together the cream and orange mixtures instead of layering them. Pour into molds and freeze.
