Bond - For the love of popsicles: naturally delicious icy sweet summer treats from A-Z

Copyright 2019 by Sarah Bond

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Library of Congress Cataloging-in-Publication Data is available on file.

Cover design by Qualcom

Cover photograph by Sarah Bond

Author photographs by Molly Bond

All other photographs by Sarah Bond

Print ISBN: 978-1-5107-4197-3

Ebook ISBN: 978-1-5107-4201-7

Printed in China

Disclaimer:

All the material contained in this book is meant for informational and educational purposes only, and the books use is solely at your own risk. The information contained in this book is based on authors personal and professional experience and research, and is not a substitute for professional and medical diagnosis or treatment. Consult with a physician or your healthcare professional concerning questions about your health, nutrition, and medical-related needs. All readers who have any kind of medical condition, or are taking any form of prescription medication, or have food allergies, should consult with their physicians before making any changes to their current diets. The publisher and author are not responsible for any harmful effects or adverse consequences arising from the use of the methods, recipes, products, and information contained in this book.

To my family for believing in me,
Jor for inspiring me, and the readers of
Live Eat Learn who made it all possible.

This popsicle-pedia is organized completely from A to Z! But if youve got a certain craving, refer to these helpful categories to find your recipe.

A Love Affair with Popsicles

I have a tendency to collect too many kitchen gadgets and food props, despite living in a typically tiny Dutch house in the Netherlands. And among my spiralizers, sushi mats, and other long forgotten kitchen tools sat my popsicle mold, collecting dust. When Id bought the mold, all the popsicle recipes I could find relied on copious amounts of sugar, heavy cream, or sweetened condensed milk as key ingredients, none of which I was particularly comfortable using. Having grown up in a healthyish home and studying nutrition and dietetics in college, the thought of snacking on a frozen bar of sweetened condensed milk was enough to make my belly churn. So, I came to believe that popsicles were inherently unhealthy, and the popsicle mold gathered dust.

But theres one thing they dont tell you about summers in the Netherlands. Theyre hot. And the closest thing to air conditioning is standing in front of a freezer with the door open. So I dug out the dusty popsicle mold in a last-ditch effort to cool my bones, spooning in a simple combo of honey-sweetened Greek yogurt. The result was creamy smooth deliciousness that was subtly sweet and surprisingly healthy! I began experimenting with various popsicle bases, like coconut milk and fresh fruit, and with each successful batch became more confident in the power of the popsicle to be a healthy way of beating the heat (a.k.a. I could eat four pops in a day without an ounce of guilt).

As my love affair with the popsicle mold blossomed, so did the worlds love of popsicles. Artisanal popsicle shops were sprouting up in cities around the world, touting wide selections and unique flavor combinations. I wanted to share just how easy these treats were to make at home, so I began sharing my popsicle recipe creations on my vegetarian food blog, Live Eat Learn. But with more popsicle ideas than I could reasonably post online, this cookbook, For the Love of Popsicles, was born.

About the Recipes

The popsicle recipes in this book are intended to be wholesome and approachable. By wholesome I generally mean the recipes are healthier than your average pop, using down-to-earth ingredients and ranging from just 16 calories (in the Rainbow Fruit Pops, ).

Well use rich Greek yogurt and coconut milk in lieu of heavy cream or condensed milk, and use at least half the amount of added sweetener found in traditional homemade pops (well typically use cup per batch, as compared to the cup found in traditional recipes). Well also use easy-to-find unrefined sugars, like honey and maple syrup, which add natural sweetness and rounder flavor than refined sugar. On the topic of flavor, fresh fruits, herbs, spices, and citrus zests will take the place of extracts and artificial flavors to create pops that rival the old classics (with a few fun flavor combos, like Pineapple Basil (), thrown in).

In terms of approachability, ingredients are tailored to be easily found in your neighborhood grocery store or farmers market. Many of the recipes require you to simply blend the ingredients, pour into molds, and freeze. But of course, I want to show you the world of pop-ssibilities so some recipes will be more involvedlike layering, for example. Ive included a difficulty level with each recipe to help you know what to expect (but remember, Ill be guiding you the whole way!).

Not much is worse than spending time and money on a recipe only for it to tremendously flop. I was committed .

	Easysimple tasks such as blending or stirring
	Involvedadditional steps such as cooking or layering
	Difficultcomplex techniques such as whipping meringue

The Basics of Popsicle Making

ITS NOT ROCKET SCIENCE

In my first week of college I walked into what I thought was my Intro to Engineering course, only to come to the slow and dreadful realization that I was indeed sitting in Space Propulsion and Physics... rocket science. I immediately ran in the opposite direction, eventually finding myself in the field of food and nutrition. Delicious, approachable, and decidedly