So to give a polite summary of what happened below, I'll keep it simple: The author is from SoCal. The reviews that all happpppened to show up in a ridiculously short span of time for a total NICHE item (cmon, a popsicle book just isn't going to be a top seller) also happened to have a few things in common:
*Nearly all were the only review of the people.
*None were Amazon Verified Purchases. (Mine wasn't, either--I checked it out at the library--but I don't write like I'm marketing it either.)
*Nearly all openly list their location as Southern Cali; one who defended the author fiercely in response to criticism MET the author at a SF area "Faire."
*They all use direct marketing quotes FROM the book, they quote chapter summaries, and they ALL are written exactly like persuasive English 101 essays for college courses.
My guess? Her students did it. My hope? They love her. My fear? She asked them to. My 99% certainty? They haven't made a dern THING in this book...
So my own assessment is this: Some of it is ridiculously basic and therefore fine--pomegranate apple, for instance... a couple kinds of juice tossed in Tovolo molds and voila... wow, not exactly mind-blowing.
MOST that are "original" or "creative" are GROSS. Green tea ones were especially wretched. Some made us want to hurl, and we use top notch ingredients. They just don't work.
The reason we even checked it out was we won an also-overhyped product, this frou frou pop mold maker that "ooh aah" you freeze then shove on the counter. It's the Zoku. Anyway, we made some of Zoku's rec'd recipes and also some from here, and reliably, the "cocktail" pops are AWFUL and the only way to get them to somewhat stay bound together is either keep it really weak or use a LOT of sugar, which is icky... the alcohol's sugars just make for meh pops most of the time. Rum works better than most, though, dark rum at least. In any case, we didn't do much with alcohol since neither of us drinks and we didn't want to blow a lot on those little 3oz bottles of kahlua and such.
I can't honestly recommend buying this unless maybe for a doctor's office where the bright colors would be welcome... to get pops to look like this takes a LOT of work, and the ones that turn out good ANYone could just look up online (look up smoothie recipes, find something with different berries and yogurt or whatever you want for your base, and pour it in a mold and voila, a pop... but you don't need this book to tell you that)...
The parts about the molds is interesting enough, I guess, but it feels more like a blog post topic and isn't really thought through in terms of actually explaining how you'd go about approaching the whole "common household items=molds" project. This is the second book of hers I've encountered, ironically, and the first, a cupcake book, was HIDEOUS. In short, I think her recipes were either not accurate to what she actually makes herself or possibly, just possibly, were not tested out very well at all, because the more creative you get with these, the more ridiculous they get, the grosser the textures become, and the more the flavors start clashing, making sweet things have bitter chemical tastes, making things like the tea taste ... curdled or something to that effect, a weird icky done-exactly-as-directed product. I'll stick with my defaults... taking local berries and local (Greek Gods) yogurt... or taking fresh ginger, minced with a garlic press, and Meyer lemons to make ginger lemonade pops, probably my favorite use. It was an interesting experiment, but don't expect your results to match her photos unless you spend a god awful long time letting each layer sit. It'll be a 50c item soon enough, but if you really want to check it out, while I'm not going to stop you, I really do recommend you either get it through your library before committing to buying it or get a second-hand copy to save some trees. I doubt it'll have a second edition, but no need to threaten some beautiful forests for a book that is just... bad. The writing needs about 30 revision sessions of the whole thing... and the recipes need better testing to produce something good and reliable beyond the ones that are so foolproof my niece could do them when she was 7...