Read It and Eat

People's Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops From Brooklyn's Coolest Pop Shop 

If you're wondering just how many ice cream and frozen treat cookbooks can one person have, you are not alone. Nevertheless, I am thankful I came across this one, written by a trio of friends whose future was forever changed by their delicious frozen creations. Born from a small batch of goodness-on-a-stick whipped up for a street market event, New York City's People's Pops is now a growing emporium serving out-of-the-box flavors like raspberries & basil, peach & jalapeño, and cantaloupe & tarragon. In this book they share the story of their unlikely beginning, followed by 55 easy yet alluring recipes, organized by seasonal availability of fruits, herbs, and even vegetables.

With an obvious passion for their craft, the authors freely offer inspiration and tips for prospective ice-pop impresarios and home enthusiasts alike, as well as their knowledge on the how and why of ingredient pairing. Although they source most of their ingredients from NYC farmers' markets, they highly encourage experimentation based on what's available in local areas. So while fresh sour cherries may be unattainable to us Central Texans, suggestions are given for substitutions. And they offer a plethora of fun recipes using cantaloupes, peaches, watermelons, cucumbers, and other produce abundant during our long growing season. Cantaloupe & Campari? Check. Watermelon & parsley? Check. Fresh fig jam & yogurt? Oh yes, please. With summer already upon us, every ice-pop lover should get a copy of this inspiring little book. I am already envisioning how to use the huge crop of figs waiting to ripen on my tree.