In 1905, 11-year-old Frank Epperson of the San Francisco Bay Area mixed some sugary soda powder with water, left it overnight and it froze. He called it an “epsicle” and started to sell his treat around his neighborhood.
In 1923 he patented the frozen ice on a stick but the rest of his story doesn’t end well. With no money, Epperson sold the rights to his creation to the Joe Lowe Company in the 1920s. During the Great Depression, the Lowe Company created a two-stick version of the Popsicle and sold it for 5 cents.
With competition from Good Humor, which had just debuted its own chocolate-covered ice cream on a stick, Lowe was sued for copyright infringement. The settlement was that Popsicle could sell water-based ice pops and Good Humor could sell ice cream pops.
The two companies fought in court over the definitions of sherbet and ice cream over the years through a series of more lawsuits.
Unilever finally bought the brand name Popsicle in 1989 as well Good Humor and that was the end of the feuding and lawsuits.
Hawaii has its story of an ice treat with Jokichi Tasaka of Maui creating a frozen treat in the early 1900s. It was originally called “goodie goodie” but most people mispronounced it and the name “guri guri” stuck.
Tasaka guri guri has been at Maui Mall since 1973 and has two flavors: strawberry and pineapple.
The Tasakas would never share their recipe for their guri-guri and there are several copycat recipes out there.
Guri-Guri
2 12-ounce Diamond Head strawberry soda
1 12-ounce lemon-lime soda (like Sprite or 7-UP)
1 14-ounce can sweetened condensed milk
1/4 cup heavy whipping cream
In a large pitcher or bowl, mix condensed milk and heavy whipping cream together. Gently add the sodas; it will foam. Mix well.
Place in an ice cream maker and churn till frozen.
If you do not have an ice cream maker, mix every hour after the mixture has been in the freezer for at least two hours.
Copycat Guri-Guri
2 cups water
1/4 cup strawberry syrup (Malolo or Harders)
1/2 cup sweetened condensed milk
1/2 cup heavy whipping cream
Mix all together and place in an ice cream maker. Churn until frozen.
If you enjoy the chocolate Popsicle, you can make this chocolate pudding ice pop.
Chocolate Pudding Ice Pops
Makes 6 ice pops
2-1/2 cups 2% reduced-fat milk
1/2 cup sugar
1/2 cup unsweetened cocoa
Dash of salt
1 large egg yolk
2 teaspoon vanilla extract
2 ounces bittersweet chocolate, finely chopped
Combine the first 6 ingredients in the medium saucepan over medium-high heat, stirring well with a whisk. Cook for 8 minutes or until thick and bubbly, stirring constantly.
Remove the pan from heat. Add vanilla and chocolate, stirring until smooth. Transfer mixture to a bowl; place the bowl in an ice-filled bowl. Cover the surface of the pudding directly with plastic wrap, cool completely.
Spoon chocolate mixture evenly into 6 4-ounce ice pop molds. Place the cover on top. Place six ice pop sticks in warm water, then insert them into each mold. Freeze for 4 hours or until thoroughly frozen.
My blackberry plants are producing fruit now as it is summer. Here is a recipe for blackberry ice pops.
Blackberry-Rose Ice Pops
Makes 10
9 tablespoons cane sugar
6-1/2 cups blackberries
1 tablespoon fresh lemon juice
1 teaspoon rose water
Make simple syrup
Bring sugar and equal amount of water to a simmer. Stir until the sugar is dissolved. Set aside to cool, about 10 minutes.
Puree blackberries in a food processor. Transfer to a bowl, stir in simple syrup, lemon juice and rose water. Strain mixture through a sieve into a medium bowl, pressing the pulp with a ladle or rubber spatula. Transfer to a large measuring cup with a spout and pour into ice pop molds, leaving a little room on the top. Place ice pop sticks in warm water for a few minutes, place cover on pops and insert sticks. Freeze for 5 hours. Unmold and serve.
If you enjoy melona bars, you may want to make it at home.
Homemade Honeydew Melon Bars
1/2 cup heavy whipping cream
6.3 ounces ripe honeydew melon, seeded and cut into small chunks
1 tablespoon honey
1 small drop green food coloring (optional)
Whip the cream until stiff peaks form. Blend the melon, honey and food coloring (if adding) in a blender until pureed.
Combine the whipped cream and the pureed honeydew melon by gently folding in the cream. Pour the mixture into ice molds and freeze until slushy, about 2 hours. Insert the sticks then return to freeze until completely frozen, 6 hours or overnight.
Email Audrey Wilson at audreywilson808@gmail.com.
