Photo by John Kernick
Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.
Ingredients
3 cups buttermilk, preferably full fat
1 cup heavy cream
1 1/2 cups sugar
Zest and juice of 1 lemon
Pinch kosher salt
Preparation
In a medium bowl, whisk together the buttermilk, cream, sugar, lemon zest and juice, and salt until the sugar is completely dissolved. Pour into a 9x13-inch pan. Cover and freeze for at least 4 hours, scraping with a fork several times during freezing. When fully frozen and ready to serve, scrape one more time right before serving. (If the scraping gets away from you and the mixture freezes solid, scoop into a food processor in batches and process until smooth, adding a little more buttermilk if necessary.)
From Root to Leaf: A Southern Chef Cooks Through the Seasons, copyright © 2015 by Steven Satterfield. Reprinted by permission from HarperWave, and imprint of Harper Collins Publishers.
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Recipe notes
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