Peach Pomegranate Mojito Granita Recipes

PEACH POMEGRANATE MOJITO GRANITA

Steps:

• Place peaches and pomegranate liqueur in the pitcher of a blender. Muddles the peaches in to the liqueur and let marinate for 30 minutes.
• In a small saucepan, stir the water, sugar, and mint leaves together and bring to a boil, then simmer for 5 minutes. Remove from heat and cool to room temperature.
• Add mint simple syrup to marinated peaches in the blender, and pulse until evenly pureed.
• Pour mixture into a 13x9-inch nonstick baking dish. Cover and place in freezer.
• Allow granita to freeze for about 30-45 minutes, until the outer edge becomes icy. Using a fork, stir the icy portions into middle of pan.
• Freeze until granita is frozen, stirring the edges into the center and fluffing every 30 minutes or so for about 2 hours, until it resembles fluffy shaved ice.
• Cover tightly and keep frozen. Scrape before serving.

PEACH GRANITA

Steps:

• Puree peaches, water, sugar, lemon juice, and 1/4 teaspoon salt in a blender; add more sugar to taste. Transfer to an 8-inch-square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy). Stir in basil.

POMEGRANATE GRANITA

Steps:

• In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer and freeze until solid, about 4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses. Serve immediately.

MOJITO GRANITA

Steps:

• Put the sugar and water into a saucepan over medium-high heat and bring to a boil. When the sugar has dissolved, remove from the heat and let cool.
• Put the mint leaves into a blender along with the lime juice, rum, and cooled sugar syrup. Blend for about 30 to 45 seconds or until the mint is finely chopped. Pour this liquid into a 9 by 13-inch metal cake pan and put it into the freezer. Scrape the mixture every hour with a fork to break up the ice crystals. After about 4 to 6 hours, depending on your freezer, the pan will be full of mojito ice flakes and will be done. Serve in small, cold bowls or glasses, garnished with reserved mint leaves.

POMEGRANATE MOJITO

Steps:

• Combine the sugar, lime juice and mint leaves in a tall glass; mash with the back of a spoon.
• Mix in the rum and pomegrante juice.
• Fill glass with ice.
• Top with a splash of soda water.

PEACH MARGARITAS

Steps:

• Prepare margarita glasses by rubbing a lime wedge around the rims and dipping them in coarse sugar.
• Place 1/2 of the ice into a blender, followed by 1/2 of the peaches, limeade, tequila, peach schnapps, and orange liqueur. Mix on high speed until well blended. Pour into the prepared margarita glasses. Blend remaining ingredients and pour into remaining glasses.