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.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
83 Easy Summer Desserts
Cookies and cobbler, icebox cake and ice cream sundaes, parfait and frosé (and sorbet\!)—these are our coolest, and easiest, summer sweets.99 Summer Recipes for Everything We're Craving Right Now
Make your summer better with recipes for breezy side dishes, desserts, cocktails, grilled mains, and simple weeknight dinners.41 Easy Buttermilk Recipes for Any Time of Day
For better fried chicken, and salad, and fudge, simply pour on the tang.The Best and Brightest Lemon Recipes
Pucker up—these recipes put lemon front and center.101 Best Frozen Dessert Recipes
These cool and creamy desserts are the sweetest way to beat the heat.34 No-Churn Frozen Desserts
No ice cream maker? No worries—these semifreddo, granita, sorbet, and creamy popsicle recipes don't need one.
