Lemon Buttermilk Frost

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.