Like a lot of budding entrepreneurs, Jana Rice’s entrance into the world of ice pops was half recareering, half happenstance. After a series of layoffs and new jobs and another layoff, Rice and her husband decided to start something of their own. “But it had to be healthy,” says Rice, a former corporate health educator. “We wanted something that used both of our skills, and allowed us to work as a family
In 2011, Peak Season Pops was born and their 5-year-old daughter agreed to come on board as the official taste tester. These days, Jana pulls from a list of nearly 100 different recipes, whimsical concoctions (like Hibiscus Raspberry and Peach Tea) that utilize local and seasonal ingredients. “It’s amazing how Mother Nature knows what pairs best,” Rice says. “When the pineapple is at its best, so is the basil, and they pair so well together.”
The Peak Season Pops cart can be found at local farmer’s markets, varying Tasty Tuesday food truck nights in the Milk District, and also at the Wyndham Grand Resort at Bonnet Creek. In the meantime, here’s one of Rice’s recipes you can try at home.
Florida Avocado & Lime
1 Florida avocado, peeled and mashed
¼ cup light organic agave (more if you like it sweeter)
2 tablespoons hand-squeezed lime juice
1 cup purified water
pinch fine sea salt
Mix all ingredients together and pour into a blender. Blend until completely smooth with no chunks. Pour into ice pop molds and freeze for up to 8 hours, or use the Williams-Sonoma’s quick freeze machine — you’ll only have to wait 7 minutes.
Makes six 3-ounce ice pops.