Knowing that it was supposed to be really hot this weekend, last week I started looking for a new popsicle recipe. The ones I’ve made in the past are great, but I wanted something a bit different. In my search I came across this recipe for buttermilk lemon popsicles, which was intriguing, because I had never heard of buttermilk in popsicles, and I also happened to have part of a carton in the back of the fridge. But then I saw these lavender lemon ice pops, which also sounded different and good. So, I combined them. It was definitely an experiment, but one that I’m glad I tried!
Lavender Lemon Buttermilk Pops
2/3 cup sugar
5 Tablespoons fresh lemon juice
2 Tablespoons grated lemon peel
5 Tablespoons dried lavender
1 pinch salt
1 2/3 cup buttermilk
Whisk sugar, buttermilk, lemon juice, lemon peel, and salt in 4-cup measuring cup until sugar dissolves. Stir in lavender, then cover and refrigerate overnight to allow the lavender to steep. The next day, pour the mixture through a fine-mesh strainer to remove the lavender and lemon peel.
Divide mixture among ice pop molds. Cover and freeze until firm.
Makes 4 large pops, or 6-8 small ones. (I recommend these rocket molds, these twin pop molds or these bar molds.)
The lavender buds opened up after steeping overnight, and turned the mixture a pretty pastel pink/lavender color.