Lemon-Buttermilk Ice Pops

by Woman's Day Kitchen | Comments

Look, Karen! I made the lemon-buttermilk ice pops you've been raving about. My friend Karen has a Zoku (jealous), and the ability to make 3 popsicles in less than 10 minutes has her experimenting with all kinds of things. Recently she frozen strawberry lemonade for icy pink pops, and she was right when she told me I'd love these sweet and tart buttermilk pops. You can see my daughter impatiently waiting for me to take a picture so she could dig in, but she didn't finish it. Lemon-buttermilk ice pops are for a more sophisticated palate. 

The popsicle makers I used are silicon push-pop molds, and they make pretty small pops. Here's the recipe I used, from Epicurious

Since my pop molds are so small, I made a half recipe. I mixed the juice of 1 lemon with 6 tablespoons sugar and a pinch of salt. The sugar kind of melts into the lemon juice, but it's still a bit sludgy. Next I mixed in 3/4 cup buttermilk. Mixed thoroughly, then poured into my ice pop molds. I covered the molds and froze for 4 hours, then we dug in. 

As I mentioned, the kids didn't care for these, but I liked the more complex flavors of tart buttermilk and lemon. There was enough sugar in there, though, to make it taste like dessert. They're icy, but also a bit creamy. They're somewhere in the middle.