Mojtio Granita…It just kinda rolls off the tongue (and, hopefully, right down your throat)
This recipie combines two of life’s greatest pleasures, cocktails and desert, into a good lookin’ frozen treat that I suspect would go over well at a Memorial day celebration.
Granitas are baisically sugar, water and some sort of flavoring liquid. (1 cup sugar to 4 cups liquid, give or take) This means that many a cocktail could potentially be a granita, which is awesome. You can determine the consistency of your grantia by stirring more for a smoother granita, or less for a chunkeir granita. If my cursory explaination of granitas has left you unsatisfied and thirsting for more, you should read this book. It has a whole chapter devoted to granitas, as well as some other cool stories.
Mojito Granita with Candied Mint Leaves
- 3 cups water
- 1 cup sugar
- 1 bunch fresh mint leaves, washed removed from stems
- 1/2 cup white rum
- 1/2 cup fresh squeezed lime juice
- 1 egg white
- 13 x 9 inch metal or glass baking pan
- pastry brush
Combine water and sugar in saucepan and bring to a boil over medium high heat to make a simple syrup. Once water is boiling and all the sugar is dissolved, remove from the heat and let cool. Set aside a few mint leaves for the garnish. Brush them with egg white on both sides and dredge in sugar. Set aside to dry. Combine remaining mint leaves, rum, lime juice and cooled syrup and blend until the leave are finely chopped. Pour mixture into pan and freeze for 4 to 6 hours, stirring with a fork once every hour to break up the ice crystals. Serve in glass of your choice with lime wedge and mint leaf garnish.