Prep 3 hrs
Cook 10 mins
Tangy, refreshing and creamier than the usual granita, this is easy and delicious and doesn't require any special equipment. This wonderful recipe is from Didi Emmons' "Vegetarian Planet" cookbook - one of my favorites - and is best served as she suggests: with mango slices and lemon wedges. Mmmmmmmm! (Prep time includes freezing time.)
- 1 (14 ounce) can coconut milk
- 8 slices fresh ginger, 1/4 inch thick
- 2⁄3 cup sugar
- 1 quart buttermilk
- Heat coconut milk and ginger until hot but not boiling.
- Take off heat, cover; and let stand 15 minutes.
- Add sugar and boil, stirring until sugar is dissolved.
- Take off heat again and add buttermilk.
- Strain into a casserole dish and freeze about two hours, then fluff with a fork and freeze for another hour.
- Serve with mango slices and lime wedges.
I decided to make this since I had so much buttermilk left from another recipe. I was very simple to make, I ended up using lite coconut milk and that I were I think I went wrong. All I could taste was the buttermilk. Also this recipe should state that it needs to be eaten on the same day it is made. I made it exactly like the recipe said what waited until this morning to taste it and it was a hard block of granita that I couldn't get my spoon into.