Grapefruit Buttermilk Granita
Its grapefruit season in South Texas and I am slurping up every last drop of these little ruby red gems. In salads, in my morning juice or to vamp up my dinner fajitas grapefruits are a big part of my table at the moment.
My grandfather adored grapefruit, my mom enjoys them as an after dinner snack and I buy them by the truckload. We are obsessed!
A sweet, sweet, obsession.
Add buttermilk to the mix and it only gets sweeter.
A perky, pink, punch of Texas flavor.
- 1 cup water
- 2 tbsp finely chopped red grapefruit rind
- 1 cup sugar
- 1 cup fresh red grapefruit juice
- 2 cups whole buttermilk
- ½ cup chocolate chips (semi-sweet, dark or white)
- Bring 1 cup water to a boil in a small saucepan.
- Add rind; reduce heat, and simmer for 2 minutes.
- Drain, but reserve rind.
- Combine rind, sugar, and juice in pan; bring to a boil, stirring constantly until sugar dissolves.
- Reduce heat, and simmer 20 minutes.
- Remove from heat.
- Combine the juice mixture and buttermilk.
- Pour into a 9 inch pan.
- Freeze 4-6 hours stirring every 30 minutes.
- Serve or freeze for up to one week.
- To serve scrape surface of granita with a metal spoon.
- Chocolate garnish- In a microwave safe bowl heat chocolate in intervals of 30 seconds until chocolate melts.
- Using a piping bag or end of fork drizzle chocolate to form letters on parchment paper.
- Refrigerate until ready to use.