Popbar's pretty assortment
You wouldn’t know it by the NYC rain today, but since I’ve been back from my trip, the balmy weather’s put me on an all-things frozen kick. Ice cream, gelato, yogurt, sorbet–you name it. In hopes of summoning back some good weather, I thought I’d dedicate today to an idea a friend suggested to me. DIY gelato and sorbet sticks. The inspiration came from a great new spot in the West Village, Popbar, that specializes in just those two things. Not only are their offerings delicious, they’re also absolutely gorgeous. Here’s a quick list of need-to-knows…
1) Sorbet’s kind of an easy sell, healthwise. But why use gelato instead of ice cream?
Aside from having a vague sense that gelato was supposed to be a bit healthier and more intense, I realized I never really knew the difference. There are three main distinctions, I discovered.
*First, air content: (This is what affects flavor concentration). Gelato’s about 20-35% air. Ice cream typically has around 50%.
*Next, fat: Gelato’s got about 4-8%, versus ice cream’s 14%.
*Lastly, sugar: Gelato’s actually lower for this one as well. Sweetness, apparently, is used less as a flavoring (that comes from the fruit or other ingredients) than as a way to help freeze the product.
2) Ways to make your own:
*Refreezing something store-bought: Let your sorbet or ice cream thaw out until it’s soft enough so it can easily take the shape of a new container. Then, use it to fill a popsicle tray and refreeze. One great new tip I got: Spray with a little cooking spray to make it easier to remove.
*Starting from scratch: If you’re feeling a bit more ambitious, here’s a site I was totally charmed by. They’ve collected over 50 sumptuous-looking recipes.
3) How to beautify the finished product:
I asked Reuben BenJehuda, co-owner of Popbar for some starter tips. This is what he said…
The easiest way to personalize your pop is to melt some chocolate, dip a spoon in it and drizzle over your pop in any design you want – you can be as creative (or as minimalist) with the design as you want. Whether you make straight lines, circles, squiggles, dots or whatever else you’re inspired to, be quick so the drizzle is not too thick and dries fast (so it won’t smudge). If you want to dip part or whole frozen pop in melted chocolate, again, be very quick so the layer of chocolate is thin (so you still enjoy the flavor of the pop) and it doesn’t start to melt inside the chocolate covering (the chocolate is warm so it will melt the gelato).
For “poppings,” chop some nuts–almonds, hazelnuts, pistachios–the latter will give your pops extra color. Coconut is good too, especially paired with some dark chocolate for contrast. Finely grind biscotti (or other cookies)–the smaller the pieces, they better they will stick. You can do the same with coffee beans, but don’t grind them too finely. You can decorate your pop with any of those before or after adding chocolate. Let your imagination run, the options are endless!
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Camille