There are no gifts to buy, no feasts to plan, no national reason for gathering your relatives. Thankfully, the sultry days of August hold only one sort of holiday: the kind fashioned with an afternoon, a hammock, and a popsicle. Cool and sweet simplicity, delivering reward for very little effort, this frozen treat pays homage to an all-too-fleeting season—one free (for most) from schooling.
It seems only fitting, then, that the popsicle was invented by an eleven year old. In 1905, Frank Epperson was careless enough to leave his drink and stir-stick out on the porch overnight. That evening, his hometown of San Francisco saw record low temperatures and young Frank awoke to find his drink frozen to the stick. Proud of his new discovery, he branded the treat an “Epsicle” (note the play on “icicle”) and was quick to share the delight with his friends. No doubt, among them he was King of Summer.
By the time he applied for the patent eighteen years later, the name Epsicle had faded due to frequent demands from Epperson’s own children for one of “Pop’s ’sicles.” The original patent seeks ownership for “a frozen confection attractive in appearance which can be conveniently consumed without contamination by contact with the hand … which process can be expeditiously carried out at small expense with simple apparatus, without the need for expert care, and in thoroughly sanitary manner.” By 1925, Epperson sold the rights to the Popsicle brand and by 1928 had earned royalties on over sixty million sold. Today, an estimated two billion Popsicles™ are sold each year.
The name Popsicle may be trademarked and owned, but the spirit of the treat can’t be. “Popsicle” has worked its way into the American vernacular, and now means anything from orange juice and toothpicks in an ice-cube tray to the frothy creation of a four-star chef. Indeed, foodies have adopted the nostalgic delight, creating new recipes for stunning concoctions like refreshingly light lemon-basil pops, earthy dark-chocolate-covered huckleberry pops, or adult-oriented Moscato-lavender pops.
Really, what this amounts to is playing with your food. But perhaps that’s the best use of a long summer day, especially if the result is something cool and beautiful that forces you to stop and savor the moment. Channeling your inner Epperson and creating your own popsicles is as simple as this: Find flavors you like, mix them together, and freeze them with some sort of handle. Innovators will find a blender quite helpful and should open their minds to different stick options (think cinnamon sticks; think lemongrass). Adults must remember that alcohol takes longer to freeze, so patience is key when waiting for a beersicle or vodka-watermelon pop to mature. Luckily, during August’s dog days it can seem like there’s all the time in the world.
Minty Cucumber Popsicles
1 cup sugar
1 cup water
1 pound seedless cucumber
3/4 cup freshly chopped mint
2 Tbsp. freshly grated ginger
1 lime, juiced
Pinch salt
Sake, for dipping (optional)
Boil sugar and water in small saucepan until dissolved, creating simple syrup.
Set aside to cool.
Peel cucumbers and chop into chunks. Purée in a blender, adding mint and ginger. Blend until smooth. Add simple syrup and mix until combined, then stir in lime juice and pinch of salt.
Pour mix into popsicle mold. Paper cups can also be used, but take care to cover them with plastic wrap before poking through handles or sticks—this will
provide stability, ensuring that handles remain upright. Freeze for several hours until hard-set. If you like, dip into a glass of chilled sake.
Read Stephanie March’s blog, Consider the Egg.
