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Is it happy hour? Is it dessert? Does it matter?

So a granita is just about the simplest thing in the world to do with your leftover juice or overripe fruit. Puree fruit (strain out any seeds, if need be) then just pour juice into a pan, put it in your freezer for a few hours and when it's frozen solid, grab a fork or two and just chip away until it's slushy. Add a dollop of soft whipped cream, and you have a refreshing dessert. Add your favorite booze, and you have a frozen margarita/mule/mojito. Genius? Well, okay, if you say so.

To be a little more deliberate about it, here's a recipe to riff off of:

Frozen Strawberry-Ginger Mule

For about 4 drinks:

  • a tablespoon or so of finely grated lime zest

  • 1 1/2 cups strawberry juice, from pureed fresh or frozen strawberries

  • 1 tablespoon minced ginger, preferably microplaned

  • 2 bottles (24 ounces) of good quality ginger beer

  • 4 ounces Domaine de Canton ginger liqueur

  • 8 ounces gin or vodka

  • Strawberries and lime wedges for garnish

Combine zest, strawberry juice, minced ginger and ginger beer in a medium baking dish. Stir to combine and cover with plastic wrap. Freeze for a few hours, or preferably overnight.

Take a fork or two, and start scraping the ice so that it flakes off into a slush/ sno-cone consistency.

Fill 4 rocks glasses-- or mule mugs if you have them-- with the slush until they're almost overflowing. Pour one ounce of ginger liqueur and 2 ounces of gin or vodka over each slushy. Give each drink a quick stir with a spoon or straw to distribute booze.

Garnish each drink with a perfect strawberry and a wedge of lime. Cheers!

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