Ice pops, popsicles, call them what you will, they’re the trend of the summer. Mark Bittman even gave them a write-up in the New York Times Sunday Magazine (if you care about that kind of stuff.) We’ve uploaded recipes to our website from two new cookbooks that appeal to grown-up as well as kid palettes. Try the Neo Neopolitan Pops from Charity Ferreira’s Perfect Pops (Chronicle Books, $16.95) or Paletas de Pay de Limón Liime Pie Ice Pops) from Fany Gerson’s Paletas (Ten Speed Press, $16.99).

Neo-Neapolitan Pops

This pretty layered pop is a frozen yogurt version of that time-honored combination of chocolate, strawberry, and vanilla.

1 1/4 cup vanilla low-fat or whole-milk yogurt

3 tablespoons chocolate syrup

1 cup sliced, hulled strawberries (from about 8 ounces berries)

1 tablespoon sugar

In a glass measuring cup or small bowl, stir together 1/2 cup of the yogurt and the chocolate syrup. Spoon the mixture into ice pop molds, dividing it evenly and filling each mold about one-third full. Freeze for 30 to 45 minutes.

Divide 2/3 cup yogurt evenly among the molds on top of the chocolate layer. Insert sticks. Freeze for 30 to 45 minutes, until set.

Purée the strawberries in a food processor until smooth. With a wooden spoon push the mixture through a fine-mesh strainer into a bowl, extracting as much juice as possible. Discard the solids. Whisk in the sugar and 2 tablespoons of the yogurt until well combined. Spoon the mixture evenly among the molds, on top of the yogurt layer. Freeze until firm, at least 4 hours or up to 1 week.

To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Makes 6 pops

Reprinted with permission from Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira. Published by Chronicle Books, 2011.

Purchase this book from a local bookstore through indiebound.org or through Amazon.com

 

paletas de pay de limón

lime pie ice pops

Makes 8 to 10

1 (14-ounce) can sweetened condensed milk

1 cup half-and-half

3/4 cup freshly squeezed lime juice (about 4 large limes)

2 teaspoons lime zest

Pinch of salt

3 cups coarsely crushed Maria cookies, or graham crackers

 Put the sweetened condensed milk, half-and-half, lime juice, lime zest, and salt in a bowl and whisk until thoroughly combined.

If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1½ to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.

Spread the graham cracker pieces on a large plate. Unmold the paletas and press each side into the graham crackers, coating completely.

Reprinted with permission from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice, & Aguas Frescas by Fany Gerson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Purchase this book from a local bookstore through indiebound.org or through Amazon.com

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