Lemon Champagne Mint Cocktails turned into Granita!

A couple weeks ago I mentioned on my Twitter page that I was competing with my neighbor in a cocktail pour-off. I couldn’t share my recipe then, because spying eyes from across the lawn could not be trusted. Truth be told, I was in over my head on this one and needed any advantage I could get. In the end my neighbor Kathy won with her refreshing and seasonal “Dirty Ramp-tinis.”  She pickled the ramps, then poured ice cold gin over them and drizzled a bit of the pickling juice into the glass. They were simple perfection. I bowed my head to her after the first sip. My creations were dessert to her cocktail appetizers. I, of course, went for something with a bit of sweetness, but also tart and refreshing. I have been known to enjoy my sparkling beverages in the form of cava, prosecco and champagne; it was bound to be featured it in the glass. I had candied kumquats in my cupboard and lemongrass in my crisper drawer, so a citrus theme was born. I made a Meyer lemon and lemongrass sorbet to float in the champagne. I came in second (it was just the two of us competing), but I think I could have won against anything other than the “Dirty Ramp-tinis.” I did get extra points for presentation; I used my grandmother’s glasses and the drink really was lovely.

As I was enjoying my “Lemongrass Champagne Fizz Cocktail” I was already planning to make these same ingredients into a simple granita. Granita is like the rugged cousin of the sorbet. It has large crystals of flavored ice that require nothing but a basic freezer to make. It is perfect for those without an ice cream maker or those, like me, who just forgot to freeze the one I do own. It also doesn’t require a precise recipe to freeze smooth, since part of its charm is the icy texture.

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