Freezin’ to live
Trio makes gourmet popsicles from a factory in Brooklyn
For the Brooklyn-based food artisans behind People’s Pops, a simple summertime treat has completely changed their lives. “It all happened so fast,” says co-founder David Carrell. Five years ago, Carrell and two friends, Joel Horowitz and Nathalie Jordi, banded together to sell icy delights made from locally grown fruits.
They ended up selling 300 popsicles in three hours.
Today, the group’s playful experiment has become a budding business. The three manage several permanent shops, take part in weekend food fests, and have even written a cookbook.
“People’s Pops,” coming out June 5, lets everyone in on their popsicle making secrets.
It features 55 recipes ranging from People’s Pops staples like raspberry and basil to unexpected combinations such as jalapeño and peach.
“We could throw practicality out the window,” says
Jordi about the process. “Whether it was an expensive ingredient or a finnicky process, for this book we could get very exotic.”
The collection also includes recipes for a treat that the trio can’t sell in stores: boozy pops.
By taking fancy cocktails and freezing
‘Ithem on a stick, they’ve come up with daring mixes like cucumber, elderflower and tequila or cantaloupe with campari.
Unlike most frozen treatmakers, People’s Pops uses seasonal fruit that’s lightly sweetened with a simple syrup and no artificial colorings.
As delectable as their recipes may be, the group hopes that home cooks will put their own spin on the tasty treat.
With some know-how from the book, which includes tips on how to prepare fruit, freeze pops and pair ingredients, readers can create their own signature popsicles. t’s important not to just follow our recipes, but to take it and build upon it,” says Carrell. “Do experiments. When you’re using good fruit you can make some magic.” Even with their busiest season right around the corner, the group will continue to expand through other projects.
Their latest is a wholesale venture that will get People’s Pops into grocery stores across the five boroughs.
Since the three friends relocated their DIY workshop to the old Pfizer factory in Brooklyn, their ambition has grown to fit the new production level.
“Kids in public schools eating popsicles that have real fruit in them. That’s the kind of vision that drives me to work hard,” says Jordi.