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Nick Carse brings a taste of Mexico to the Deep South.

“Six years ago, my younger brother Steven and I spent a summer traveling in Mexico and Central America with our older brother Ashley, who was doing doctoral research there. We discovered paletas—frozen fruit pops that were originally created as a way of preserving overripe produce—and started talking about making them back home in Atlanta. The idea stayed with us, even after we returned to the U.S. Then in 2010 we started selling them out of a little pushcart, just like the ones we saw in Mexico. Now we have a commercial kitchen and 15 carts in the city. This is one of our most popular pops. People love the fresh, summery taste of the basil with the sweetness of the tangerine.”

Who Nick Carse, co-owner

Where King of Pops, in Atlanta



1 cup chopped fresh basil 

2½ cups water

½ cup organic evaporated cane juice

pinch of sea salt

3 cups fresh tangerine juice

2 tablespoons fresh lemon juice

chopped basil



1. Add basil to water, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Stir in cane juice and salt. Remove from heat and steep for 12 hours at room temperature. Strain twice.

2. Stir tangerine and lemon juice into the strained liquid. Drop a pinch of chopped basil into the molds, then top with the liquid. Insert sticks, and freeze for 8 hours. 



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