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Lemon Frappe

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Ingredients
  Whipping cream 1 Cup (16 tbs)
  Cultured buttermilk 1 Quart
  Grated lemon peel 1 1⁄2 Teaspoon
  Lemon juice 4 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Cinnamon stick 1
Directions

Using a rotary beater, whip cream into soft peaks; set aside.
Using the same beater, without washing it, whip buttermilk with lemon peel, lemon juice, and sugar until frothy.
Fold whipped cream into buttermilk mixture, then pour into a chilled pitcher.

Recipe Summary

Cuisine: 
Greek

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