Sarah Bond is the recipe developer and author behind the food blog, Live Eat Learn, where she uses her backgrounds in nutrition and sensory science to create unique and healthy(ish) vegetarian recipes. She has a tendency to collect too many kitchen gadgets and food props, which is how her love affair with the popsicle mold blossomed.
Here, she takes you on a journey through 75 vibrant recipes guaranteed to help you survive the summer! These approachable and inviting recipes highlight ease and simplicity with natural ingredients and uncomplicated preparations—Sarah keeps your health a top priority by including nutrition information for each recipe, along with helpful substitution and preparation tips to ensure all readers find recipes that suit their diet type.
Categories like fruity, creamy, boozy, and hidden veggie ensure there is something for everyone. Bright, colorful photos of every recipe and a minimalist, trendy design will entice readers to try out both the classic and modern pops, from Orange Creamsicles to Pineapple Upside Down! With innovative, and undeniably refreshing recipes for the whole family, this popsicle-pedia your one-stop-shop for modern, unique pops from A to Z.
My ideal Saturday involves taking the train into Rotterdam to have a large cappuccino at my favorite café. The barista inevitably feels it necessary to point out just how big a “large” cappuccino is, at which point my stuttering attempt to speak Dutch gives away my American-ness, and then everything makes sense to them. Americans like everything bigger! What’s a girl gotta do to get a giant cappuccino around here? I digress. Here are my favorite cappuccino ice pops.
Yields: about 2 cups, 8 (2-oz.) pops
- 1 cup coffee, chilled
- 3 Tbsp honey or sugar, divided
- 1 cup canned coconut milk