Food Lovers' Guide: Popsmith

The popsicles of our childhood were often syrupy and covered with ice crystals. So it’s invigorating that Popsmith’s treats are so smooth and pack a pucker-worthy amount of fruit. “We’re essentially making a sorbet and serving it on a stick,” says co-owner Beth Knorr. Knorr and her husband, Tim, get that silky texture from a popsicle machine that freezes each pop fast, so there’s no risk of crystals. They make popsicles ($3) by hand, from only cane sugar, two-thirds real fruit, largely from local farmers markets, and sometimes cream and herbs. While kiddies slurp up classics such as strawberry lemon, adults appreciate surprising flavor combos such as the sour black raspberry chai pop or the juicy peaches with lavender cream pop. Use It At Home: Dip or blend a strawberry mojito pop with rum for a boozy dessert. popsmith.com