Sunday, August 7, 2011
After returning from my trip to Nashville last summer and ODing on las Paletas, I went on a kick of trying to make a good popsicle.
I made numerous attempt of making mediocre unsatisfying popsicles until I found this gem of a recipe. Basically I feel that when popsicles are made they flash freeze them because the consistency is quite different. Using a standard freezer, popsicles come out with an icicle. As you lick them the juice comes out and you are left with a plain ice cube. This creamy lemon popsicle has a way better consistency. The recipe calls for buttermilk which when frozen doesn't get quite as hard allowing for great popsicles!
Here is the recipe:
- 3/4 cup sugar
- 5 tablespoons fresh lemon juice
- 2 tablespoons grated lemon peel
- Pinch of salt
- 1 2/3 cups buttermilk
- Whisk sugar, lemon juice, lemon peel, and salt until sugar dissolves.
- Add in buttermilk.
- Pour mixture into 8 ice pop molds
- Cover and freeze until firm
(It is best to have dessert already planned for that night because you will have to wait until the next day or at least 4 hours to enjoy!)
This recipe comes from Bon Appetit and the original can be found here.