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<\/a><\/p>\nI was inspired to make these pops as I looked through my copy of People’s Pops<\/em> by Nathalie Jordi, David Carrell and Joel Horowitz. The authors are the owners of New York City’s People’s Pops<\/a>. They manufacture thousands of Pops per week, but it was not always that way.<\/p>\n Like so many artisanal producers, they started out small using the very same home pop maker I do. Although their equipment has been upgraded, their Pops are the same. They are still made from best quality fresh fruit, vegetables and liquor and sweetened with simple syrup just as they were on Day One.<\/p>\n People’s Pops<\/em><\/p>\n <\/a> Right now is the height of blueberry season. Ever popular on American breakfast tables, and de rigeur at our Independence Day picnics, blueberries are an all-American favorite. In the book I came across a recipe for Blueberry Moonshine Pops. Yes, Moonshine. Those of you who have been hanging around for a while know I never miss an opportunity to try something new in the liquor department. I had no moonshine, and I have no still, but the idea of high proof alcohol sent me right for the grappa. And not just any grappa, mind you, but Mandorla from Nardini. I knew its dark cherry notes and bitter almond would be a perfect complement to the blueberries. I adapted the recipe, increasing here, decreasing there and passing the fruit through a food mill rather than the food processor called for by the authors. Just where an adaptation ends and an original begins is a matter of great controversy among food writers. I will be the first to say this is an adaptation from the recipe in People’s Pops<\/em>. Thanks, guys.<\/p>\n A note on Mandorla<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n This is a grappa product from one of Italy’s premier distillers, Nardini<\/a>. Dry and smooth, with a sweet-ish sort of finish, this is a grappa like no other. No firewater here, just the seductive taste of bitter almond and the darkest maraschino cherries. If you are new to grappa, start with Mandorla. One taste and you will wonder what took you so long. I highly recommend that you visit I Love Grappa<\/a>, Nardini’s site. There you will find information, history, recipes and a downloadable Grappa Handbook. Mandorla is available in Los Angeles at Wally’s Wine<\/a>.<\/p>\n <\/p>\n <\/p>\n <\/p>\n 20 ounces blueberries, rinsed and picked over Pass blueberries through medium disk of food mill. Continue using the mill until all the blueberries and their skins have been processed. Scrape the bottom of the disk to get all the blueberries. You should have 2 1\/4 cups puree. Add simple syrup, Mandorla and lemon juice. Stir until combined. Taste, adjusting flavoring as needed keeping in mind blueberries taste quite sweet when frozen. You will have just over 3 cups of blueberry mixture.<\/p>\n Pour into pop molds leaving a bit of headroom – the mixture will expand as it freezes. Insert sticks and freeze 8 hours or overnight.<\/p>\n<\/a><\/p>\n<\/a>
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\nBetween the covers of People’s Pops<\/em> you will find a comprehensive guide to home pop making and recipes that are excellent on their own, or that will inspire your own creations. From Rhubarb & Jasmine to Strawberries & Cream to Raspberries & Basil and beyond, there are enough ideas to keep you chilling all summer long.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nMirtilli Mandorla Pops – Blueberry Grappa Pops<\/em><\/h4>\n
makes 10 2 \u00bd ounce Pops<\/h6>\n
\n1\/2 cup simple syrup
\n3 tablespoons Nardini Mandorla
\n1 tablespoon freshly squeezed lemon juice<\/p>\n