Slushed! Part 12

Tipsy Witch Granita Infused with Rosemary & Lemon

Rosemary-infused simple syrup, fresh lemon zest and juice, and Strega liqueur make this taste like an herbal Italian ice. This recipe is inspired by my friends here in Salem, Ma.s.sachusetts, which is an absolutely magical place to live.

MAKES ABOUT 1 QUART.

2 cups water 1 cup sugar 5 large sprigs fresh rosemary Zest from 1 large lemon 1 cup fresh lemon juice cup Strega liqueur Put the sugar and water in a medium-sized pot. Bring to a boil and whisk until the sugar completely dissolves. Remove from heat. Toss in the rosemary and lemon zest. Cover the pot. Let the syrup infuse, covered, until it cools to room temperature, about 60 minutes. Strain and discard the solids.

Stir in the fresh lemon juice and Strega.

Pour into a shallow, freezer-safe dish. Freeze for an hour. Stir the mixture with a fork to break it up. Return to the freezer. Check and rake with a fork every 30 minutes, until the entire mixture is icy and frozen.

Quick Tip If you don't have fresh rosemary (or are having a granita emergency), subst.i.tute 3 tablespoons of dried herb.

What Is Strega Liqueur? Strega is an Italian herbal liqueur made in Benevento with 70 ingredients, including saffron, mint, and fennel. Strega is also Italian for witch.

Hot & Spicy b.l.o.o.d.y Mary Granita

This granita gets its heat from sriracha, a spicy Asian hot sauce, and freshly grated horseradish. For a milder version, cut down on the amounts-or omit them entirely. For a five-alarm treat, increase the amount of sriracha to 1 teaspoon. (And don't say I didn't warn you.) MAKES ABOUT 1 QUART.

4 cups tomato juice teaspoon sriracha teaspoon freshly grated horseradish 2 tablespoons fresh parsley, chopped 2 tablespoons fresh lemon juice teaspoon kosher salt teaspoon freshly ground black pepper teaspoon ground celery seed teaspoon Worcestershire sauce cup vodka Whisk all ingredients together until well combined. Give the mixture a taste, and adjust the seasoning as necessary.

Pour into a shallow, freezer-safe dish. Freeze for an hour. Stir the mixture with a fork to break it up. Return to the freezer. Check and rake with a fork every 30 minutes, until the entire mixture is icy and frozen.

Quick Tip If you don't have ground celery seed, subst.i.tute teaspoon celery salt and leave out the kosher salt.

Sweet Shiraz Granita

This granita is sweet and jammy. Make it with your favorite Shiraz or other full-bodied red wine.

MAKES ABOUT 1 QUART.

1 cup water cup sugar Zest from 1 large orange 3 cups Shiraz Put the water, sugar, and orange zest in a medium-sized pot. Bring to a boil and whisk until the sugar completely dissolves. Remove from heat. Cool to room temperature.

Stir in the Shiraz.

Pour into a shallow, freezer-safe dish. Freeze for an hour. Stir the mixture with a fork to break it up. Return to the freezer. Check and rake with a fork every 30 minutes, until the entire mixture is icy and frozen.

Strawberry Sangria Granita

Do a quick recipe search, and you can find dozens of recipes for sangria, that heady Spanish concoction of wine, fruit, and sugar. This red wine sangria makes good use of ripe, early summer strawberries.

MAKES ABOUT 1 QUART.

1 cup water 1 cup sugar Zest from 1 large orange Zest from 1 large lemon 1 Granny Smith apple, peeled, cored, and chopped 1 cup fresh strawberries, hulled and chopped 3 cups Merlot Fresh strawberries, sliced, for garnish Put the water and sugar in a medium-sized pot on the stove. Bring to a boil and whisk until the sugar dissolves. Remove from heat. Toss in the orange zest, lemon zest, apple, and strawberries. Stir to combine. Cover and let the mixture infuse until it cools to room temperature, about 1 hour. Strain and discard the solids.

Stir in the Merlot.

Pour into a shallow, freezer-safe dish. Freeze for an hour. Stir the mixture with a fork to break it up. Return to the freezer. Check and rake with a fork every 30 minutes, until the entire mixture is icy and frozen.

Garnish with fresh, sliced strawberries.

Negroni & Orange Slush

This take on a Negroni c.o.c.ktail combines equal parts of the traditional gin, sweet vermouth, and Campari with a base of sweet orange juice to balance out the herbal flavors of the bitters and gin. To serve, scoop into gla.s.ses and top with a splash of ginger ale.

MAKES ABOUT 1 QUART.

4 cups orange juice 1 cup sugar 1 tablespoons gin 1 tablespoons Campari 1 tablespoons sweet vermouth Ginger ale, for serving Combine the orange juice and sugar in a medium-sized pot. Simmer over medium-high heat, whisking constantly, until the sugar dissolves. Transfer to a bowl. Cool to room temperature.

Stir in the gin, Campari, and sweet vermouth.

Pour into a shallow, freezer-safe dish. Freeze for an hour. Stir the mixture with a fork to break it up. Return to the freezer. Check and rake with a fork every 30 minutes, until the entire mixture is icy and frozen.

Bailey's Irish Cream Granita

If you're looking for a little hair of the dog on a hot summer morning, this could be just the ticket. It's sweet, caffeinated, and laced with just enough Bailey's Irish Cream.

MAKES ABOUT 1 QUART.

4 cups strong brewed coffee, hot cup sugar cup Bailey's Irish Cream liqueur Combine the hot coffee and sugar in a large bowl and whisk until the sugar completely dissolves. Cool to room temperature.

Stir in the Bailey's.

Pour into a shallow, freezer-safe dish. Freeze for an hour. Stir the mixture with a fork to break it up. Return to the freezer. Check and rake with a fork every 30 minutes, until the entire mixture is icy and frozen.

St. Germaine & Limoncello Granita

Elderflower-based St. Germaine and sunny Limoncello make for a bright, vibrant granita. To serve, scoop into martini gla.s.ses and top with a drizzle of St. Germaine. Garnish with a lemon twist for a pretty presentation.

MAKES ABOUT 1 QUART.

3 cups water 1 cup sugar Zest of 1 large lemon cup fresh lemon juice 3 tablespoons St. Germaine, plus more for garnish 1 tablespoon Limoncello Lemon twist Put the water and sugar in a medium-sized pot. Bring to a boil and whisk until the sugar completely dissolves. Remove from heat. Stir in the lemon zest. Cool to room temperature. Strain.

Stir in the lemon juice, St. Germaine, and Limoncello.

Pour into a shallow, freezer-safe dish. Freeze for an hour. Stir the mixture with a fork to break it up. Return to the freezer. Check and rake with a fork every 30 minutes, until the entire mixture is icy and frozen.

Shirley's Temple of Doom Granita

The inspiration for this one comes from my friend Kristyn, who loves Indiana Jones and drinks "adult" Shirley Temples spiked with cherry vodka and maraschino liqueur. It's a sweet and utterly sinful frozen take on the favorite childhood cla.s.sic.

MAKES ABOUT 1 QUART.

2 cups orange juice 1 tablespoon sugar 2 cups ginger ale cup maraschino cherries, finely chopped 2 tablespoons grenadine syrup cup of maraschino liqueur Whisk the orange juice and sugar together in a bowl until the sugar dissolves. Stir in the ginger ale, chopped maraschino cherries, grenadine, and maraschino liqueur.

Pour into a shallow, freezer-safe dish. Freeze for an hour. Stir the mixture with a fork to break it up. Return to the freezer. Check and rake with a fork every 30 minutes, until the entire mixture is icy and frozen.

Cuba Libre Granita

The Cuba Libre, a.k.a. the infamous Rum and c.o.ke, makes a fizzy, refreshing granita. Think of it kind of like a supercharged slushy.

MAKES ABOUT 1 QUART.

4 cups cola cup light rum Zest from 2 large limes Combine the cola and rum in a shallow, freezer-safe dish.

Gently stir in the lime zest. Freeze for an hour.

Stir the mixture with a fork to break it up. Return to the freezer.

Check and rake with a fork every 30 minutes, until the entire mixture is icy and frozen.

Southern Comfort & Peach Granita