Buttermilk and Lemongrass Granita


Buttermilk and Lemongrass Granita Recipe

Try this refreshing summer-inspired frozen dessert.  The creamy tangy taste of buttermilk combined with lemongrass, ginger & coconut is so unique yet so delicious! This recipe was adapted from the cookbook Smoke, Roots, Mountain, Harvest 

30 min
Freeze 12 hrs
12 hr 30 min

8 Servings


  • (1) 14.5 oz (415 g) can of coconut milk (make sure to stir or shake the can before opening)
  • 1/2 cup (160 g) cream of coconut
  • (1) 1/2-in (12 mm) piece fresh ginger, peeled & thinly sliced
  • 2 tbsp Old Salt Merchants Jamaican Ginger Sugar
  • 1 tbsp lemongrass paste
  • 2 cups (480 ml) buttermilk
  • 2 tsp vanilla extract
  • Fresh, in-season melon, scooped into balls, for serving (or substitute sliced mango)
  • Coconut flakes for serving (unsweetened or sweetened; optional)


  1. In a medium pot over medium heat, combine the coconut milk, cream of coconut, ginger sugar and lemongrass paste.
  2. Bring to a gentle simmer and cook, stirring frequently, until the sugar has completely dissolved, 3 to 4 minutes.
  3. Remove from the heat, stir in the buttermilk and vanilla, and allow the mixture to steep for 20 minutes.
  4. Strain into a freezer-safe, 9 by 13 in (23 by 33 cm) baking dish or pan, discarding the solids. Allow the mixture to come to room temperature, cover, and refrigerate for at least 8 hours.
  5. Transfer the dish to the freezer and freeze for 1 1/2 hours. Remove the granita from the freezer and scrape with a fork, breaking it up and flaking it until you have a fluffy frozen slushie. It will likely be quite loose still, but that's okay. (The scraping helps create ice crystals, which give the finished dessert its requisite crunchy, flakey texture, and it keeps the mixture from freezing solid.) Return the dish to the freezer for 1 hour, and scrape again. Return to the freezer for 1 more hour, and then give it a final scrape before serving.
  6. Meanwhile, if you plan to serve the granita with the coconut flakes, put them in a small dry skillet over medium heat. Toast the coconut, stirring occasionally, until it has browned very lightly and smells slightly nutty, 3 to 4 minutes. Keep an eye on it, as coconut goes from toasted to burnt very quickly.
  7. Serve the granita with the melon balls (or sliced mango) and toasted coconut, if desired. Leftover granita will keep, in a covered container in the freezer, for up to 6 months. If completely frozen, let it warm up for 30 minutes at room temperature before giving it a final scrape.

Tips / Notes

  • Adapted from ful-filled.com


buttermilk, granata, lemongrass, ginger sugar, summer

Buttermilk and Lemongrass Granita Reviews