ICE ICE, BABY: Booze-Infused Granitas

It is hard to believe that just a few short months ago, some of us (especially on the East Coast) were freezing, shoveling unheard of amounts of snow, looking for a hot cup of whatever, preferably spiked.

Now? Sweating, in what seems to be a heat wave, and looking for anything cold — preferably spiked! Adult Italian ices are an awesome, frozen treat, as well as a great alternative to your typical summer libations. Cool down with one of these booze-infused Italian ices, which combine fruity flavors and spirits for a refreshing summer treat!

St. Germain and Cucumber Granita

Courtesy of Genevieve Meli, Executive Pastry Chef, Davio’s Manhattan

Ingredients:

• 2 oz. St. Germain Liqueur
• 1/2 oz. Cucumber Juice
• 1 qt. Water
• 2 oz. Sugar

Preparation: In a medium sized pot, combine water and sugar. Bring to a boil, then remove from the burner and let cool for 20 minutes. Whisk in St. Germaine and cucumber juice. Pour into a metal 2-inch pan. Put in freezer for 20 to 30 minutes. Use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile of colorful crystals.

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Wölffer Rosé Cider and Rose Granita

Courtesy of Genevieve Meli, Executive Pastry Chef, Davio’s Manhattan

Ingredients:

• 2 oz. Wölffer Rosé Cider
• 2 cups Water
• 3 tbsp. Sugar

Preparation: In a medium mixing bowl, whisk water, sugar and rosé cider. Pour into metal 2-inch pan. Put in freezer for 20 to 30 minutes. Use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile of colorful crystals.

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Tuaca and Lavender Granita

Courtesy of Genevieve Meli, Executive Pastry Chef, Davio’s Manhattan

Ingredients:

• 2 oz. Tuaca Liqueur
• 2 cups Water
• 3 tbsp. Sugar
• 1 oz. Lavender (Crushed)

Preparation: In a medium mixing bowl, whisk water, sugar, Tuaca and lavender. Pour into metal 2-inch pan. Put in freezer for 20 to 30 minutes. Use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile of colorful crystals

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Strawberry Daiquiri Italian Ices

Courtesy of Martha Stewart

Ingredients:

• 2/3 cup Light Rum
• 4 cups Strawberries (Rinsed and Hulled)
• 1/2 cup Water
• 1/4 cup Sugar
• 1/4 cup Fresh Lime Juice (from 2 Limes)
• Pinch of Coarse Salt
• Strawberries (for Garnish)

Preparation: Puree strawberries, rum, water, sugar, lime juice, and salt in a blender until smooth. Divide among glasses. Freeze for at least 5 hours. Garnish with strawberries.

*Cook’s Note: Ices can be frozen, covered with plastic wrap, for up to 2 weeks.

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Watermelon Margarita Italian Ice

Courtesy of Pickles & Honey

Serves: 6

Ingredients:

• 1/2 cup Tequila
• 1/3 cup Triple Sec
• 2 cups Freshly Pureed Watermelon
• 2/3 cup Fresh Lime Juice
• 1/2 cup Cold Water
• 2 tbsp. Agave
• 2 tbsp. Maple Syrup
• Lime Slices & Sea Salt (for Garnish, Optional)

Preparation: Add all of the ingredients to a large freezer-safe tupperware and stir them to combine. Cover and place the mixture in the freezer until frozen solid (approximately 8 hours or overnight). Scoop the Italian ice into bowls and garnish with a slice of lime and a sprinkle of sea salt if you like.

*NOTES: If you have an ice cream maker, you can pour the mixture in there for about 25-30 minutes (rather than putting it in the freezer) to create a watermelon margarita slushie. This would also be great poured into Dixie cups and frozen, then served with those little wooden spoons that often come with traditional Italian ice. As an added bonus, it will take significantly less time to freeze this way. Finally, you could freeze it in ice cube trays and then throw a handful in the blender to create frozen margaritas. Extra shots of tequila optional!