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Lemon Frappe

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  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

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


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Average: 3.9 (22 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1660 Calories from Fat 776

% Daily Value*

Total Fat 86 g132.7%

Saturated Fat 53 g265.2%

Trans Fat 0 g

Cholesterol 331.4 mg110.5%

Sodium 67.5 mg2.8%

Total Carbohydrates 161 g53.7%

Dietary Fiber 2.1 g8.4%

Sugars 115 g

Protein 35 g70.8%

Vitamin A 0.4% Vitamin C 62.2%

Calcium 16.8% Iron 1.4%

*Based on a 2000 Calorie diet


Lemon Frappe Recipe