AT MY TABLE
118 MAY 2019
LIKE SO MANY KIDS, summers at the beach were
everything to me: freedom, friends, fresh air,
and most of all—frozen treats from the truck that
pulled into the beach parking lot each afternoon,
which we’d run to meet with crumpled bills
clenched tightly in our fists. There was nothing
better than those sticky sweets and the satisfaction that came
from choosing whatever you wanted from the familiar menu.
I usually opted for a strawberry shortcake pop, but once in a
while I relished a rocket pop. Who could resist those bright,
sugary layers, as well as the bonus of the deep blue your tongue
turned? Perfect for showing off to your siblings.
Flash forward 30 years and I still get nostalgic for those
pops. Of course, they’ve now become a favorite of my 5-year-
old daughter, too, on our annual family pilgrimage to beautiful
Good Harbor Beach on the North Shore near Boston. But, as a
mom, the ingredients don’t thrill me as much as they once did.
So I decided to make a version of my own, still bursting with
deep hues and summer flavor but with a slightly more adult
approach. Mine are layered with strawberry-lime, coconut-
banana and ginger, and blueberry-mint. Making the simple
base for the layers is easy using a home blender; just be sure to
freeze each layer sufficiently before pouring in the next. Rest
assured, the kids will still come running!
Whole-Fruit
Rocket Pops
(recipe p. 101)
GA I L
SIMMONS
photography by JENNIFER CAUSEY
FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: KAY E. CLARKE
