Orange-Buttermilk Shakes

By Daniel Patterson

Published June 30, 2007

Total Time
5 minutes
Rating
3(5)
Comments
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Ingredients

Yield:Serves 4 to 6

  • 2 cups orange juice

  • 1 tablespoon sugar

  • Large pinch salt

  • 1 ½ cups homemade buttermilk (see Note)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

14 grams carbs; 2 milligrams cholesterol; 70 calories; 1 gram fat; 122 milligrams sodium; 3 grams protein; 12 grams sugar

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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