By Nathalie Jordi, David Carrell and Joel Horowitz
In 2008, three old friends had a hunch that the world deserved a better ice pop. Every summer since, New York City's been taken by storm with out-of-the-box flavors like raspberries & basil, peach & bourbon, and cantaloupe & tarragon from People's Pops. Now, the People behind the phenomenon share their DIY ethos in a breezy cookbook that teaches how to pair ingredients, balance sweetness, and explore fruits (and vegetables and herbs!) - in simple recipes that work with standard ice pop molds or improvised ones. With a chapter devoted to shave ice plus recipes for grownup boozy pops sprinkled throughout, People's Pops proves itself top of the pops.
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