Let's talk buttermilk. Buttermilk pancakes, buttermilk biscuits, buttermilk pie ~ I love them all. And after my dad made me one of these buttermilk citrus shakes a few years ago, I was hooked; it reminds me of the Orange Julius drinks I used to beg for when we went to the mall when I was little. Yummo!

I think buttermilk is the key ingredient to this shake and have always thought recipes that include buttermilk tend to stand out. Not only is buttermilk low in fat, but it also introduces a great tangy flavor. However, if you don't have any on hand here's a quick substitute: just mix 1 Tbs of lemon juice with 1 cup of milk and let it sit for a few minutes.

Unlike regular milk and other perishable goods, I find that buttermilk generally stays fresh longer than the "use by" date indicates. If you give it a good shake and it pours like buttermilk and smells like buttermilk, then I say you're good to go. If you can't use it before it goes bad, just freeze leftover buttermilk to pull out and use for future baking.

Okay. Enough about buttermilk already. Want to shake things up?

{~INGREDIENTS~}

{~THE PROCESS~}

Combine the sugar and hot water in a small bowl; stir until dissolved and briefly let cool. Then puree all the ingredients in a blender, adding the ice last so it doesn't lock the blades.

I like to garnish each serving with a little lemon zest. Refrigerate any leftovers; the ice will melt, but after giving it a good stir the next day it's still excellent.

Makes 4 cups // Recipe adapted from Cuisine at Home