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1 item from 2011

The Sticky Business Of Popsicles

23 June 2011 3:43 PM, PDT | Fast Company | See recent Fast Company news »

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Artificial-grape popsicles? Please. A new gourmet wave means cooling off this summer with small-batch pops that range from spicy Mexican paletas to near-savory Thai treats to fruit-and-herb concoctions. Here, a sweet, slurpy sampling.

Fat Face

Jaymes Luu’s philosophy: To make a good pop, you have to make bad ones. "I can't make lemongrass not taste like Fruit Loops," bemoans the founder, who sells popular flavors like beet-tangerine [1] at Davis, California, markets.


Gelato on a stick? Why not? "We wanted to do something authentic and blend it with the American popsicle," says Reuben BenJehuda of his New York eatery. Popbar's treats come in such sophisticated takes as »

- Kate Rockwood

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