lemon buttermilk parsley popsicles recipe
I use my classic 6-well Zoku popsicle mold for this recipe. Each well holds 3 ounces.
  • 1⅔ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange oil essence (optional -- It's lovely to add but not necessary.)
  • ¾ cup sugar
  • ¼ cup + 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely grated lemon zest (from about 2 large lemons)
  • pinch of salt
  • A small bunch of fresh flat leaf parsley, about 3 ounces, approximately 60 g
  • A small squirt of honey
  1. Mix sugar and milk together, dissolving the sugar. Pour in a couple of tablespoons of lemon juice into the milk mixture and stir. Pour in the remaining lemon juice and the zest, orange essence, and salt, stir well, and allow to sit a few minutes to thicken. This is your buttermilk mixture.
  2. Taste it. Adjust sweetness if needed; it should be fairly sweet but still have a nice tang. I feel the ¾ cup sugar is perfect for me, without any additions.
  3. Pour about an inch of the lemon mixture into each Popsicle mold. Put in the freezer to harden while you do the next step.
  4. Rinse the grit from the parsley. Trim and remove any yellowed leaves and stems. Using a strong blender (oh, how I love my Vitamix!), purée the parsley with a bit of water and small squirt of honey. Strain if you desire, though I like the texture without straining. I did not as my Vitamix is so BADASS.
  5. Stir in a bit of the lemon buttermilk mixture into the parsley mixture, to thin it and sweeten it a bit.
  6. After about 30 minutes the lemon mixture in the freezer should be stiff enough on which to spoon a thin layer of the parsley mixture. Allow to freeze about 45 minutes. Continue to layer the lemon and parsley mixtures with freezing until each of the Popsicle molds are full. Freeze overnight.
  7. Using my Zoku Classic 6-well molds, I ended up with about ½ cup of leftover lemon mixture. I purposely make extra to accommodate other molds.**
* Why am I calling these buttermilk popsicles if there is no actual buttermilk in the ingredient list? It's because the lemon-milk mixture is it: that's the buttermilk. It's not cultured, so technically not quite the same. If you actually have buttermilk on hand, use ¼ cup lemon juice and 1⅔ cups buttermilk, omitting the 2 tablespoons of extra lemon juice from the above recipe.

** It depends on your molds, but if using the Zoku, you will have about ½ cup leftover lemon buttermilk after filling the molds. You have two options: drink it or freeze it. If you decide that you don't want to do the parsley stripes, you can leave that out and make entirely lemon buttermilk popsicles.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/lemon-buttermilk-parsley-popsicles-recipe/