![]() Because alcohol has a lower freezing temperature, adding this much booze to your granita will leave your granita a little slushier than usual, so we recommend sticking your glass into the freezer before you serve so that your granita will stay solid longer. Once all that is done, add the basil and grapefruit granitas to a bowl or glass (ours are technically shrimp cocktail glasses but work perfectly for granitas!) in alternating layers for a gorgeous effect. Step 2: Shake well for 5 to 10 seconds until the outside of the shaker is frosted. Step 1: Add the grapefruit juice, vodka, lime juice and triple sec to a cocktail shaker filled with ice. Martini or coupe glasses to serve the drink in. A cocktail shaker for making the martini. Ingredients: Juice from 2 freshly squeezed ruby red grapefruits or 1 cup of ruby red grapefruit juice 2.5 oz gin oz honey 1 small handful of fresh. Follow the same steps as above to freeze and fluff up the granita. A citrus reamer for juicing the grapefruit. Once the sugar is melted, add the vodka and pour the mix into another baking pan. Pour the mix into a saucepan and heat very gently, stirring frequently – you want to melt the sugar but not cook the grapefruit juice. ![]() Add the grapefruit juice to the sugar and remove the peels, squeezing out as much sugar and oil as you can. Set this aside while you juice the two grapefruits, straining out the pulp. Place them in a bowl and cover with the sugar, muddling to release the peel’s oils. Thinly peel two pink or ruby grapefruits, being careful to avoid the bitter white pith under the peel. Ingredients include: Nigore sake, Maraschino cherry liqueur, pink grapefruit juice, simple syrup, and cherry blossoms. (This should give you about a cup and a half of liquid.) Add the gin and then pour everything into a 9×9 baking pan. Freeze the mixture until the edges begin to set, then use a fork to scrape, breaking up the frozen sections into light flakes. Freeze, scraping and breaking up mixture every 60-90 minutes, until it resembles fluffy shaved ice, about 2–4 hours. Strain out the pulp, squeezing out at much syrup as possible. Add the sugar syrup and basil leaves to a blender and blend the basil leaves to a pulp. Combine the sugar and water in a saucepan and heat gently, stirring frequently, until the sugar is completely dissolved. Let them rest in the ice water for at least a minute. It’s like ordering an ice cream cone with two scoops in two different flavors – the best of both worlds!īlanch the basil leaves in boiling water for 15 seconds, then strain them out and plunge them into ice water. When coming up with this basil-grapefruit granita recipe, we chose to make them separately and layer them together so that the flavors would be crisp and distinct yet complementary. Cook Mode Prevent your screen from going dark. Illustration by Shauna Lynn for Oh So Beautiful Paperīasil and grapefruit work so well together, we’re kind of surprised we hadn’t already tried this combination. Let’s eat some granita instead. – Andrew It feels like a swamp outside! Hold off on those pumpkin spice lattes for a few more weeks. It’s still August, people! Let’s not get ahead of ourselves. Suddenly, everyone is talking about fall.
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