Grapefruit Buttermilk Granita

grapefruit granita, ruby red grapefruit,

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. 


Grapefruit Buttermilk Granita

Yield: serves 4-6


  • 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)


  1. Bring 1 cup water to a boil in a small saucepan.
  2. Add rind; reduce heat, and simmer for 2 minutes.
  3. Drain, but reserve rind.
  4. Combine rind, sugar, and juice in pan; bring to a boil, stirring constantly until sugar dissolves.
  5. Reduce heat, and simmer 20 minutes.
  6. Remove from heat.
  7. Combine the juice mixture and buttermilk.
  8. Pour into a 9 inch pan.
  9. Freeze 4-6 hours stirring every 30 minutes.
  10. Serve or freeze for up to one week.
  11. To serve scrape surface of granita with a metal spoon.
  12. Garnish.
  13. Chocolate garnish- In a microwave safe bowl heat chocolate in intervals of 30 seconds until chocolate melts.
  14. Using a piping bag or end of fork drizzle chocolate to form letters on parchment paper.
  15. Refrigerate until ready to use.








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