Lemon-Buttermilk Ice Pops
Recipe from Bon Appétit, July 2002
3/4 cup sugar
5 tablespoons fresh lemon juice (I used one very large lemon)
2 tablespoons lemon zest (I used the zest from one lemon)
Pinch of salt
1 2/3 cups buttermilk
Whisk sugar, lemon juice, lemon zest, and salt in 4-cup measuring cup until sugar dissolves. Whisk in buttermilk. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.
Yield: 6 – 8 pops
No comments:
Post a Comment