You’re probably thinking I have a thing for buttermilk: first Buttermilk Panna Cotta, now Buttermilk Berry Popsicles. What’s next?  The truth is my grocery store only sells buttermilk by the quart, and because I only needed 2 cups of buttermilk for the panna cotta, I had 2 cups leftover to play with. Inspired by the buttermilk berry ice creams we churned when I was a kid, I decided buttermilk berry popsicles would be a great way to use my extra buttermilk and kill the summertime heat. Ice cold, chock full of berries and scented with cardamom—I’d say these were a success.

Buttermilk Berry Popsicles

2 cups assorted berries, fresh or frozen
2 cups buttermilk
1 teaspoon ground cardamom
Sugar (optional)

Whirl the berries, buttermilk and cardamom in a blender or food processor until pureed. Taste the berry mixture and add sugar if it is too tart. Pour the berry mixture into popsicle molds or plastic or paper cups. Freeze for 1 hour, insert popsicle sticks into popsicles and continue freezing until completely frozen, about 3 hours. To remove the popsicles from the mold, run warm water from the faucet over the outside of the mold. Wiggle the popsicle sticks until the popsicles slide out from the molds.

This recipe was also inspired by Sass & Veracity’s Very Berry Buttermilk Sherbet.