Coconut Buttermilk Ginger Granita

[saansaturday]

I'm so excited about the method of peeling ginger I just learned! Use a spoon to scrape the skin off--it comes off quite easily this way and you waste much less than you would if you peeled with a knife.

Coconut Buttermilk Ginger Granita

adapted from Didi Emmons' Vegetarian Planet

1 can (400 g) coconut milk
8 thick slices fresh, peeled ginger
2/3 cup sugar
1 liter buttermilk
2 ripe mangoes, or other fruit
lime to garnish (optional)
mint to garnish (optional)

Heat the coconut milk with the ginger in a large saucepan until very hot but not boiling. Take the pan off the heat, cover, and let steep for at least 15 minutes. Add the sugar and bring the mixture to a boil, stirring until the sugar is dissolved.

Take the mixture off the heat and add the buttermilk. Pour through a strainer into a wide casserole dish or other container. Freeze the granita for about 2 hours, or until it is nearly frozen, then fluff it with a fork. Return it to the freezer for another hour.

Cut the mangoes or other fruit into whatever size pieces you like. Arrange the fruit, granita and garnishes in shallow bowls or wine glasses, and serve. (8 servings)