It's November but the temperature is still in the 80's. Since it feels like the late summer, I decided to make some pops to cool me down.
Early in the summer, Maria bought some popsicle molds for Vera to make pops from fruit juice. Frozen fruit juice on a stick is too simple for me, so I decided to "kick it up a notch" by making the lemon cream pops from Pichet Ong's The Sweet Spot.
The recipe is not difficult: combine a cup of heavy cream, a cup of milk, 2/3 cup of sugar, and 1/4 teaspoon of salt, heat, cool, add the the juice and zest of 4 lemons, and pour into popsicle molds to freeze.
NT$90 for the cream, NT$20 for the milk, NT$130 for 4 lemons. Eating a pop on a warm November day: NT$24, not priceless.