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Lemon Buttermilk Frost
Recipes
Ingredients:
– 1/2 cup sugar
– 1/4 cup water
– 1/4 cup honey
– 2 to 3 lemons
– 1 1/2 cups Real California buttermilk
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Directions:
Prep time: 12 minutes, plus time for cooling and freezing
In a small saucepan over medium heat, combine sugar and water, stirring occasionally until sugar dissolves. Remove from the heat and add honey, stirring until incorporated. Set aside to cool to room temperature.
Zest 2 lemons. Juice 2 lemons plus remaining lemon, if necessary, to yield 1/3 cup juice.
In a large bowl, combine sugar mixture, zest, juice, and buttermilk. Transfer to an 8-by-8- or 9-by-9-inch baking pan or dish and freeze, stirring with a fork every hour or so for 3 to 5 hours. Continue to freeze until firm.
Yield: Approx 3 cups
Recipe/Photo credit: Jill Hough for the California Milk Advisory Board
Adapted from “Lemon Buttermilk Frost” recipe, Country Cooking with Flair Cookbook, CMAB © 1975.
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© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.