Friday, July 30, 2010

Summer's popping off

Lemon pop1
It seems frozen ice pops are the hot new thing, toppling the now-ubiquitous cupcake from the twee foodstuffs throne.

Sweet. I guess I'm an early adopter.
A few weeks back, we hosted a fantastic dinner party for six (forgive the lack of photos or recipes; I'm usually far too busy enjoying myself to ever bother whipping out the camera in front of guests) at the end of what was the first genuinely hot week of summer. Popsicles seemed like the perfect dessert: simple, fuss-free and able to be assembled well in advance.

Unfortunately, by the time dinner wrapped up and dessert drew near, things weren't looking good. Our ancient freezer was fighting an uphill battle against the weather and overcapacity. You could practically hear the little freon particles in there working overtime to keep everything cool. Eventually,though, they gave up. The temperature in the freezer climbed and my pops were reduced to granita-like blobs, green plastic sticks thrusting forlornly from the slush like Ikea tombstones. In the end, the pops were scooped out and served in bowls with some blueberries. Which was fine and tasty, but with these things, presentation is all.

This past weekend, I decided to give it another go. This time, the freezer held and we got to enjoy them in all their sweet-sour creamy glory on the stick as nature intended.

Lemon Buttermilk Pops (adapted from Bon Appetit, via Whipped)
  • 2/3 cup sugar
  • 5 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 1 pinch salt
  • 1 2/3 cup buttermilk
  1. Whisk sugar, lemon juice, lemon peel, and salt in together in a non-reactive bowl until sugar is mostly dissolved. Whisk in buttermilk.
  2. Divide mixture among ice pop molds. Cover and freeze until firm, at least 4 hours and up to 5 days.
Lemon pop2

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