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Share your recipes July 2013

Food Ventures

Mint-Lemon Buttermilk Ice Pops

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(Courtesy of Andrews McMeel Publishing from "The Animal Farm Buttermilk Cookbook")

Makes eight 6-ounce or twelve 4-ounce pops

 

The mint adds a delicate hint of flavor and a little color, but if you prefer, leave it out. If you don’t have ice pop molds, pour the mixture into 4-ounce paper cups arranged on a baking sheet. Put the baking sheet in the freezer, and when the mixture is half frozen and slushy, push wooden craft sticks into the mixture and freeze until firm. You can substitute plastic forks or spoons for craft sticks. To eat pops frozen in paper cups, just peel the paper off (don’t try to pull out of the cups).

 

2 & ½ cups buttermilk

¾ cup sugar

Juice and zest of 2 lemons

1 teaspoon finely chopped fresh mint leaves

¼ teaspoon salt

 

Place the buttermilk, sugar, lemon juice and zest, mint and salt in a bowl with a pouring lip or into a large jug. Stir vigorously until the sugar dissolves. Divide among the ice pop molds and freeze for a few hours, or until firm.





Ann's Article:

Summertime Treats – July is National Ice Cream Month

 

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