In 1905, 11-year-old Frank Epperson left a mixture of powdered soda, water, and a stirring stick in a cup on his porch. It was a cold night, and Epperson awoke the next morning to find a frozen pop. He called it the "Epsicle."
It was a hit with his friends at school, and later with his own kids. They constantly called for "Pop's 'sicle." So in 1923, Epperson changed the name and applied for a patent. In 1925, Frank Epperson sold his famous Popsicle® to the Joe Lowe Company of New York. Good Humor now owns the rights to the Popsicle.
Random Popscicle facts:
Popscile ice sticks are made of birch.
The Twin Popsicle was invented during the Great Depression, so two children could share just one ice pop for a nickel.
Two billion Popsicle ice pop are sold annually.
The very first "ice cream man" sold Popsicle ice pops from a horse drawn-carriage in Nebraska.
During World War II, the Eighth Air Force Unit chose Popsicle ice pops as a symbol of American life.
Cherry is the #1 Popsicle ice pop flavour.
Popsicle stick crafts can be a lot of fun. It is the perfect excuse to have to eat a lot of popsicles! So, get eating and start crafting! Many suitable summertime crafts out there, or save the sticks for other season craft ideas.
Click on the image to find out how to make the craft.
Avocado Popsicles
Recipe care of A Cup of Jo blog, adapted from the book Paletas by Fany Gerson.
1 cup water
½ cup sugar
2 small ripe avocados
Pinch of salt
2 tablespoons freshly squeezed lime juice
Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.
Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a bowl, along with the cooled syrup and salt. Mash and stir until smooth. (You can also do this in a blender, but we just stirred by hand.) Add the lime juice and stir just until combined.
Divide the mixture among your popsicle molds, snap on the lid and freeze until solid, about 5 hours.
No comments:
Post a Comment