Ice cream isn't the only frozen treat to have in your arsenal. In this bright and cheerful cookbook, aunt-and-nephew team Nadia and Cesar Roden share recipes based on their experiences running successful ice pop carts in New York City and London. Making ice pops is pretty simple, and the Rodens don't belabor it: They offer a quick overview of the basic process, cover the ingredient and equipment essentials, and then offer helpful advice on things like creating stripes and swirls and dipping pops into chocolate. Fruit flavors dominate, and most are geared toward adult palates with recipes for Strawberry & Pepper and Lychee & Lemongrass. Creamier options include Milk & Honey and Mexican Chocolate. There's a handful of spiked pops, such as Mojito and Burgundy Berry, but because you can put only so much alcohol into an ice pop and still expect it to freeze, the Rodens suggest dipping nonalcoholic pops into vodka, rum or Prosecco. Cheers.

Price: $17