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Nothing against freezer pops, but isn’t it time that the most simple of summer treats—the Popsicle—got an upgrade? We asked an Iron Chef, a barbecue guru, a top barman, and a pastry classicist to create recipes for portable coolants. Hint: It’s easier to spike a frozen sweet when you’re making it yourself.
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Watermelon Agua Fresca
Elizabeth Karmel, executive chef, Hill Country
“Fresh water” fruit drinks are served all over Mexico, but when Karmel had trouble finding proper agua fresca in New York, she decided to make some herself. The key is to strain the pulpy fruit to make a clear liquid. Here, St. Germain liqueur adds some depth to the sweet watermelon flavor.
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Gin-and-Chile-Infused Grapefruit
Eben Freeman, mixologist, Tailor
A spiced-up version of a greyhound cocktail (gin and grapefruit juice, classically); Freeman nicknames this pop the “Hot Dog.” As your mouth turns cold, you’re bombarded with that most elusive of taste sensations: citrusy icy-hotness.
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Wasabi
Masaharu Morimoto, chef and partner, Morimoto
The Iron Chef alum serves this sinus-assaulting sorbet as a palate-cleanser on the omakase menu at Morimoto. Fresh wasabi, the chef insists, is less spicy and has a richer flavor than the powder. The Popsicle can also be served after a meal as a tangy dessert.
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Apricot-Raspberry Creamsicle With Cookie Dough
Sebastien Rouxel, executive pastry chef, Thomas Keller Restaurants
This combo reminds Rouxel of the “coupe glacée”—usually two flavors of ice cream or sorbet, finished with a fruit purée, nuts, and whipped cream—he enjoyed as a kid in France. You can add more texture by dipping your Creamsicle in white chocolate followed by a roll in butter-cookie crumbs.
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