Orange-Buttermilk Shakes

By Daniel Patterson

Total Time
5 minutes
Rating
3(5)
Comments
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Featured in: The Way We Eat; Curd Mentality

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Ingredients

Yield:Serves 4 to 6
  • 2cups orange juice
  • 1tablespoon sugar
  • Large pinch salt
  • 1½cups homemade buttermilk (see Note)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

70 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 3 grams protein; 148 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a shallow pan, combine orange juice, sugar and salt. Freeze, stirring occasionally with a fork, until frozen into a granita.

  2. Step 2

    Using a blender, purée the orange granita with the buttermilk. Serve immediately.

Tip
  • In recipes calling for homemade buttermilk, you may substitute each cup of homemade with a mixture of 1 cup 1 percent milk and 2 tablespoons cultured buttermilk.

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3 out of 5
5 user ratings
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Credits

Adapted from Daniel Patterson, the chef at Coi in San Francisco.

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