and Yogurt Ice Pop.
may be no better thirst quencher on a steamy afternoon than
an ice pop. Keep it homemade, and you’ve got all the bases
covered: flavorful, fun and, if you really stretch the
truth, almost good for you with fruit or calcium aplenty. At
least that’s what we tell ourselves as the frozen pop
drips down our fingers on a sunny day.
delightful new book on the subject goes far beyond freezing
juice in paper cups for our kids, although that’s a
perfectly acceptable, even encouraged, activity for summer
cooks and their young helpers.
Pops!," by Cesar and Nadia Roden (Sterling Epicure, 128
pages, $16.95) raises the bar for summer treats with 50
frozen delights that will appeal to adults, such as Egyptian
Hibiscus and Peach, Apricot and Pistachio, Mexican
Chocolate, Vietnamese Coffee, Cucumber and Lime and much
the back story. Nadia Roden, an artist in New York City, is
the daughter of famed cookbook author Claudia Roden. Cesar
is Nadia’s nephew (Claudia’s grandson), who lives in
London. After Nadia became intrigued with a photo of an ice
pop, she set her sights on exploring flavors and
combinations that could be frozen.
threw herself into an ice cream course, then set up a cart
in New York City to sell the treats. Cesar flew in to help
her. Their imaginative treats caught the attention of Oprah
and Martha Stewart, among others.
took over the project the next season and set it up in
London, where he pushed the experimentation in a business
called the Ice Kitchen, which sold the pops from carts
throughout the city. This collection of recipes is the
charming book, with color photos and whimsical drawings,
includes plenty of treats that kids will enjoy, including
one for Cereal Milk, combining milk, cream, breakfast
cereal, banana and a sweetener (honey or maple syrup).
then the authors push the envelope, and we’re all the more
hungry for it. They add a tiny bit of alcohol to a few pops
(Campari, rum, sherry or wine, among them), create layers of
flavors and swirls of colors, infuse herbal syrups, sprinkle
on nuts or spices, suspend ingredients mid-ice chunk. These
are treats as lovely as they are good to eat.
remind us that summer isn’t just for kids.
AND LIME ICE POP
8 to 10.
This version contains the seeds of the raspberries. If you
prefer a smoother texture, put the mixture through a fine
strainer before you pour it into the molds. From "Ice
Pops," by Cesar and Nadia Roden.
grated zest of 1 lime
cups water, divided
2 to 3
tablespoons freshly squeezed lime juice
the sugar, lime zest and scant 1/2 cup water in a small
saucepan, and bring to a simmer. Simmer until sugar is
raspberries in food processor with the lime syrup and the
remaining 3/4 cup water, and blend to a purée. Add 2
tablespoons lime juice and taste to see if it’s sharp
enough. If not, add a little more to achieve an equal
balance of sweet and sharp.
mixture into your ice pop molds, leaving 1/4 inch at the top
to let the mixture expand when it freezes. Insert the ice
pop sticks, and freeze.
information per each of 10 servings:
fat 0 g
fiber 3 g
exchanges per serving: 1/2 fruit, 1 1/2 other carb.
AND YOGURT ICE POPS
8 to 10.
From "Ice Pops," by Cesar and Nadia Roden.
tablespoons water, divided
cup plus 2 tablespoons sugar
2 cups Greek yogurt
tablespoons freshly squeezed lemon juice
the blueberries, 5 tablespoons water and sugar in saucepan,
and bring to a simmer. Simmer over low heat for 3 to 5
minutes until the blueberries burst. Remove the pan from
heat and set aside.
together the yogurt, honey, lemon juice and remaining 2
tablespoons water in a bowl.
alternate layers of yogurt and blueberry mixtures into each
ice pop mold, leaving 1/4 inch at the top to let the mixture
expand when it freezes. Insert the ice pop sticks, and
information per each of 10 servings (using low-fat yogurt):
fat 0 g
fiber 1 g
exchanges per serving: 1/2 fruit, 1/2 other carb.
tips for ice pops
Freezing diminishes sweetness, so make the mixture a bit
sweeter than you would usually prefer.
adding alcohol, only a tiny amount of alcohol can be used or
the mixture won’t freeze. Two to 5 tablespoons of alcohol
per batch of 10 ice pops works fine.
Put your freezer at its coldest setting, which keeps the ice
crystals smaller (and makes the ice pop creamier). Place the
ice pops at the back of the freezer where it’s coldest. It
will take 4 to 8 hours to freeze, depending on the
Leave 1/4-inch space at the top of the molds to allow the
mixture to expand as it freezes.
Put filled molds in the freezer, uncovered, for about 1
hour, then insert the sticks so they remain upright. Or use
other containers as molds (such as small wax-lined paper
trays). Freeze mixture in there for about 1 hour, then cover
with aluminum foil, poke a hole through the foil with a
wooden stick and continue to freeze the ice pop.
prevent freezer burn, eat them within a week of making, or
store them in airtight freezer bags.
"Ice Pops," by Cesar and Nadia Roden