Moon mist – a blend of grape, banana, and blue raspberry (or sometimes bubblegum) flavors, popular in Atlantic Canada.In some cases the liqueur crème de menthe is used to provide the mint flavor, but in most cases peppermint or spearmint flavoring is used. Mint chocolate chip – composed of mint ice cream with small chocolate chips.Lucuma – a popular Peruvian ice cream flavor with an orange color and a sweet nutty taste.Hokey pokey – a flavour of ice cream in New Zealand, consisting of plain vanilla ice cream with small, solid lumps of honeycomb toffee.Crab – a Japanese creation, it is described as having a sweet taste the island of Hokkaido, Japan, is known for manufacturing it.Butter pecan is a smooth vanilla ice cream with a slight buttery flavor, with pecans added.Alternately, it is often prepared and sold as butter vanilla flavored ice cream with tiny flecks of butter toffee instead of chunks of Heath bar. Butter Brickle was the registered trademark of a toffee ice cream flavoring and of a toffee-centered chocolate-covered candy bar similar to the Heath bar, introduced by the Blackstone Hotel in Omaha, Nebraska, in the 1920s.Blue moon – an ice cream flavor with bright blue coloring, available in the Upper Midwest of the United States.Bacon – a modern invention, generally created by adding bacon to egg custard and freezing the mixture.She’d love to open not too far from where she raised her four kids, who attended Jupiter High School, not too far from where she herself grew up, and definitely not too far from where the story began, when she fell in love with that surfer boy all those years ago. “Our dream, long-term, has always been to open a small ‘pops’ shop near the beach someplace,” Hardy says. But then again, it always has been about family.
Flavor freeze full#
“I’ll be able to spend an entire day in the commissary and do a full week’s production,” Hardy says.Īt this point, she doesn’t have any outside employees yet - it’s family that swings by the commissary and helps Hardy in the kitchen, family that scouts out unique roadside stands, squeezing fruit for ripeness to judge the sweetness, family that pitches in and helps make the deliveries and do, well, whatever. Her pops cost $3 a piece or two for $5 at the markets. She is in the process of acquiring a flash freezer, which will allow her to freeze up to 40 ice pops in 20 minutes. In addition to selling her ice pops at green markets, Hardy sells her confections at Williams-Sonoma once a month and does a significant amount of business providing pops at private events - weddings, bar and bat mitzvahs, and birthday parties. “There’s always that one child who has a restriction, and we wanted to have something to offer them,” Hardy said. It’s bound together by the juice of white frozen grapes. Her “Party at the Pop” ice pop has no added sugar and features whole chunks of fruit - big, beautiful bites of blueberries, blackberries, kiwis and raspberries.
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There is a mind-boggling array of flavors: Blackberry Cheesecake, Cherry Lemon Berry, Grapefruit Mint, Plum Cardamom, Tangerine Carambola, Watermelon Cherry, Lemon Basil, Pear Merlot, Mimosa, Champagne Toast, Raspberry Ginger, Key Lime Pie, Mexican Chocolate, Peanut Butter and Jelly. “Gathering the fruit is just as important as sweetening the fruit.” “We like to keep them as true to the fruit as possible, and a lot of that has to do with how local the fruit is,” Hardy says. She tries to limit the pop treats to five or six ingredients. “It’s not that they’re less sugar, they’re just a lower GI (glycemic index),” says Hardy, who is a Type 1 diabetic and had a brother who died from complications of diabetes. She uses sweeteners such as fresh agave, pure cane syrup, cane sugar, evaporated cane syrup, honey and dried fruit. Hardy uses no artificial flavors, no artificial colors, no gelatin or artificial stabilizers.
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(Because chocolate malt brownies and Yummy Gummies don’t grow on trees.) Of course, not all of her ice pops are fruit-based. She uses pecans that come from her daughter-in-law’s grandmother in Georgia.Īnd when a relative doesn’t grow a fruit or herb she’s looking for, Hardy uses local, seasonal ingredients whenever possible.
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Her brother planted an orchard that grows Key limes, Honeybell oranges, avocados, mangoes, lemons, limes and something known as the Florida peach - all for Mom’s Pops. The mangoes come from a friend’s yard, coconuts from a brother-in-law’s tree. Her husband, Jeff, who has a knack for gardening, grows much of the herbs that are used in the ice pops.