Ever since I made my homemade pops (Watermelon Pops), I feel like I can’t escape seeing pops pop up everywhere. I am not sure if they are rapidly increasing in popularity or if I just have an eye for it now. Nevertheless, foodies and chefs are cooking up some really fun, innovative pop recipes. And bloggers are buzzing and eating it up.
Some of ice pops are mainly fresh fruit pops, like mine. Other pop recipes are more complex. Popular bases include Greek yogurt, regular milk, buttermilk, and coconut milk. Other popular ingredients include spices, like cinnamon and nutmeg; herbs, such as mint and basil; and sweeteners, like honey and agave.
I was driving listening to NPR in my car the other day when I heard a segment on ice pops. Two twenty-somethings in Washington, D.C. started up a homemade ice pop business, Pleasant Pops. Right now, the duo sell ice pops from their bicycle cart at their local farmers’ market. The pops are made from fruits and vegetables from their farmers’ market and sometimes use local dairy products. They change their menu often but right now some of their creations include Blackberry Basil Cream, Good Ole Strawberry, Peaches ‘n Ginger, and Watermelon Cucumber.
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Strawberry Rhubarb Pops, from Pleasant Pops
Ice Pop tray or disposable cup
Ice pop sticks
1 bunch of rhubarb (approximately 10 stalks)
2 cups of strawberries (about 2/3 pint)
1 cup of sugar
pot for boiling rhubarb
sieve
blender
Take rhubarb and remove all leaves and ends. Cut remaining rhubarb into 1 inch chunks and put in a pot on the stove. Add water until the rhubarb is barely covered and boil until rhubarb breaks down and loses its shape. Take 2 cups of fresh strawberries and remove stems. Blend strawberries in a blender until completely broken down. Strain strawberries through a sieve into a mixing bowl to remove majority of seeds. Combine rhubarb and strawberry juice in a blender and stir in one cup of sugar. Blend until well mixed. Pour mixture into cups or molds and insert sticks. Freeze overnight. Enjoy the next day! If pop isn’t coming out of cup or mold, try running the outside of the cup under hot water. Recipe makes about 40 fluid ounces or 20 2-ounce pops.
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Here are some yummy ice pop recipe ideas:
Mango Lassi Pops, by Nutrition to Kitchen
Avocado Pops, by Christine Cushing
Banana Mago Yogurt Pops, by Spicie Foodie
Fruit Punch Yogurt Pops, by Hot Polka Dot
Ginger Lime, Peach Almond & Mocha Pops, by Baking Barrister
RazzleBerry Pops, by Novice Chef
Update: LA Times just wrote an article on ice pops too. One suggestion they make is to be generous with herbs, spices, and sweeteners because freezing can dull flavors in the pops.
Some more delicious pop recipe ideas, by LA Times:
Dark Chocolate, Date & Sesame Pops
Peach & Orange Blossom Honey Pops
Blueberry & Lavender Pops
Bon appétit 
