Creamy Buttermilk Lemon Pops

I am not a hot weather person.  Add any humidity to the equation and I turn into the world’s biggest whiner.  Over the last few days we were hit with wonderful humidity and temperatures in the 90’s, and I’ve been so grumpy my family is about ready to ship me to Siberia.  This type of weather drives me to eat things like chilled avocado soup and these luscious sweet-tart freezer treats. I know you may think buttermilk sounds weird, but trust me, these are fantastic! I suppose you could flake out on me and substitute yogurt, but I encourage you to give it a try.  I think you’ll be surprised. My guys are not huge fans of buttermilk, but they love these.  The whole time they’re eating them they gripe and complain about how much I use buttermilk.  But, if I tell them that I’d be more than happy to take the pop off their hands, they shoot daggers at me with their eyes.

Since I make my own buttermilk and lemons are a staple in my refrigerator, I always have the ingredients on hand. These are a snap to make, taking very little time. Simply mix the ingredients together in a 4 cup measuring pitcher, pour into freezer pop molds, and freeze.

Creamy Buttermilk Lemon Pops
2 1/2 cups buttermilk
Juice of 2 lemons (approximately 1/3 cup)
1 cup sugar

Seriously, it’s that simple!

I’ve got quite the collection of freezer pop molds, and my favorites are those made by Tovolo

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