I
ce pops have long gotten
a bad rap for being full of
sugar and artificial ingredi-
ents. Specialty food compa-
nies, though, are taking these
standard, brightly colored
treats and giving them a major
facelift. By using natural
ingredients ranging from fresh
fruits and vegetables to fair
trade chocolate and cold-
pressed coffee, businesses
are peddling delicious, healthy
alternatives to the mass-
market, synthetic confections
of your childhood. Here are
10 gourmet frozen pops to
help customers beat the
summer heat.
BY EMILY CROWE
Frozen Pops
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI
product roundup
SUMMER 2016 121