Fresh California produce and Tahoe water make these drool-worthy popsicles.
If you’ve ever found yourself on some of the more popular beaches in South Lake Tahoe during the summer months, chances are you might already have sampled one of Tahoe Pops’ deliciously fresh and thirst-quenching popsicles.
Since 2011, owner Adrienne Bush has been selling Hawaiian shaved ice from the pop-out window of her little green Organic Ice trailer at Ski Run Marina and Zephyr Cove. With a dedicated commitment to quality ingredients, she quickly gathered a loyal following of not just sticky-fingered children, but also parents who were grateful that those children’s summer addiction was to wholesome treats and not artificial-additive-laden alternatives.
“I’ve always cared about what I put in my body,” Bush says. “I want to spread the message that sweet things don’t have to be full of chemicals.”
After several successful summer seasons with the shaved ice, and with an increasingly demanding sweet tooth of their own, Bush and her partner and boyfriend Thomas Daly began considering how to expand on what they’d created.
“We were both obsessed with popsicles — year round! Every time we bought them at the store, we talked about how we should make our own, with locally sourced California fruit and high-quality ingredients,” Bush says.
Fast forward to 2017, when they found themselves hopping on a plane to Miami, enrolled in a three-day artisanal ice-pop course — yes, that’s a real thing. One commercial kitchen space and one large investment in the king of popsicle-making machines later, Tahoe Pops was born.
Practicing Sustainability
Bush and Daly always had fostered a personal commitment to the environment and sustainability, and this extended to their professional lives. Once the farmers’ market season kicked off in late spring 2017, they set out to personally meet and build connections with small farms and local suppliers.
“We’ve taken full advantage of the abundance of local produce here in California,” Bush says. “It’s some of the best in the world!”
After conducting endless kitchen experiments and developing countless flavor combinations, they’ve settled on a drool-worthy menu that includes delights such as Chocolate Fudgesicle, Hibiscus Lemon, and Watermelon Mojito. Seasonal specials pop up throughout the year — Pumpkin Spice anyone? — while event-catering requests have led to some pretty tasty cocktail-inspired recipes, and even alcoholic pops.
Spreading the Love
The next challenge for Bush and Daly is to continue expanding their business. They’ve already popped up at summer markets in Sacramento, taken their cart on the road to music festivals, and begun expanding their list of businesses that carry their products, including coffee shops, restaurants, and retail stores around Northern California. In the meantime, they’re happiest taste testing and flavor-pairing while dishing out samples to their friends for feedback.
“We recently made a vegan salted caramel with toasted coconut flakes,” Bush says. “It’s ridiculous. It’s super creamy and tastes just like ice-cream — you’d never know it was vegan.”
So take comfort in knowing it’s a sweet treat you can indulge in and still feel good about.
For details, visit Tahoepops.com.
Tamsin Edwards is a South Lake Tahoe local slightly obsessed with health and wellness, especially when it comes to food. If you ever need an honest taste tester, drop her an email at Tamsinsarahe@gmail.com.
