I’d like to take a moment to stare the chill of fall right in the eyes and boldly deny the irrelevance of popsicles at this time of year. After all, today may not reach 60 degrees, but yesterday Chicago threw me a curveball landing in the high 80s. Bottom line, I’m feeling confused and torn and would really just like to address this delicious new popsicle trend.
Last year I acquired a wonderful popsicle making book and spent most of my summer months experimenting with different recipes. While the majority of them turned out to be unappetizing at best, it was a fun project and I am excited to see this idea beginning to spread in the form of popsicle shops across the country. So far, the most tempting of them all appears to be Popbar, located in Greenwich Village in New York. Popbar introduces hand-crafted gelato on a stick and jazzes things up by giving you the option to customize your pop with chocolate dips, or coatings of chopped nuts, coconut, or granola. The only problem I’m really having with this is the fact that I currently live hundreds of miles away from a dark chocolate dipped coffee pop that I’m almost positive has my name on it.