What does one do with leftover buttermilk? I mean, other than make biscuits, which is a delicious but extremely risky course of action, because if you put a tray of freshly-baked biscuits in front of me I may just devour them before I remember that I’m supposed to be eating healthier…
Anyway, when I found myself with half a carton of buttermilk in the refrigerator and nothing to use it for, I decided that the hot weather warranted a batch of popsicles. Tangy, lemony popsicles that I put together in minutes with nothing more than sugar, water, a lemon, and the aforementioned buttermilk. And they were fantastic.
Seriously, these popsicles had the perfect texture– icy but not too hard to bite into– and were mouth-puckeringly tart in the best possible way. It’s almost enough to make me want to buy another quart of buttermilk, but since my freezer can only hold so many popsicles at a time, perhaps I’ll wait for more leftovers.
In any event, if you’re a fan of lemon you should definitely make these this summer. I know I will!
Lemon Buttermilk Popsicles
(makes 9 standard-sized popsicles)
- 2/3 cup sugar
- 1/3 cup water
- Zest of one lemon
- Juice of one lemon
- 2 cups buttermilk (low fat is fine)
- In a large, microwave-safe measuring cup (or something else with a spout), combine sugar, water, and lemon zest. Heat in the microwave until sugar is dissolved completely– I did it in two rounds of one minute each. You can also do this in a saucepan, but there’s less cleaning this way.
- Transfer to the freezer to chill– this will help your popsicles freeze more quickly later.
- Once your syrup is cold, stir in lemon juice and buttermilk, and pour into popsicle molds to freeze.
- And that’s it– Freeze until solid and enjoy!