Lime Granita with Fresh Mint
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Combine the sugar and water in a saucepan and heat over medium heat. As soon as the sugar dissolves, turn the heat off, add a handful of fresh mint sprigs, and allow the syrup to cool to room temperature.
When the syrup cools to room temperature remove the mint, add the lime juice, and then pour the mixture into a wide, shallow, freezer-safe dish. Put the dish in the freezer. After 45 minutes, take the dish out of the freezer and stir it with a fork. Return the dish to the freezer.
After 30 minutes, take the dish out of the freezer and stir with the fork again before returning the dish to the freezer.
Continue freezing the granita, stirring it with a fork every 30 minutes, until completely frozen, about 3 to 4 hours total.
Serve with fresh mint leaves, if desired.
Concord grape juice always makes me think of my Grandma Charlotte, who served it at our family dinners on Sundays. Usually she would combine it with a bit of ginger ale to give it a fizzy touch. The thing that made it so incredibly delicious was the fact that she canned her own grape juice in season so that we could enjoy it all year long. Concord grapes are so sweet and juicy that they seem to explode in your mouth in my opinion, grapes don’t get more delicious. Using the juice to make an icy granita is one of my favorite ways to enjoy this superfood. (In addition to the deep grape-y flavor that you get from concords, they are also packed with antioxidants.)
The addition of lime in this dish provides a nice tart flavor to balance out some of the sweetness. The fresh mint infused into the syrup and the sprinkle of salt gives it a bit of finesse and makes this light dessert even more refreshing. This is a perfect recipe for splurging on a high-quality sea salt like fleur de sel – sprinkled over the granita just before serving will give it a burst of flavor, visual appeal, and even texture.
Lemon mint granita
Granitas have never exactly captured my imagination. Flecks of flavored ice in a bowl seemed rather dull, and their place in the dessert repository was kind of lost on me. Trust me, if I’m hoping you’re going to bust out some salted caramel dark chocolate mousse and you come out of the kitchen with pale icy chips? It’s going to be hard for me to feign enthusiasm.
But now I get it. People, granitas are a Snoopy Sno-Cone Machine of our kid dreams. They’re the perfect antidote to the sticky, oppressive summer days to come — frosty, crunchy and tart — tossing out that annoying plastic crank in favor of the unbranded simplicity of two forks and a roasting pan, and swapping the unnatural syrups in frightening hues for fresh fruit juice.
In this case, bold lemon and mint. I recently discovered the awesomeness that is lemonana: frozen, slushy fresh lemonades with fresh mint, often served at Israeli restaurants. They are, singlehandedly, the most refreshing thing I have ever tasted — bold and barely sweet — and although they sure are delicious from a glass, a granita is an even more perfect vehicle for these flavors, and more fun, because you can eat it with a spoon. Or a fork. And it crunches, oh, how it crunches.
We’re addicted. It took an inhuman amount of restraint for us not to finish the whole glittering pan last night. Seriously, for the first time in the history of this entire pregnancy that I have found something more appealing than a bowl of chocolate or mint ice cream for dessert. (Then again, one should never trust a preggo that craves broccoli over Oreos, grapes over cheese doodles.)
Adapted pretty liberally from Wolfgang Puck
Granita’s selling points don’t end with being more appealing than ice cream to a certain preggo (though really, what more do you need to know?), more refreshing than an air conditioner on turbo on a sticky summer day, and the best thing since a Snoopy Sno-Cone — they’ve got something going for them that sorbets, sherbets, ice creams and gelatos lack: not just the ability to be made without a machine, but the insistence that it’s the only right way. You won’t get those fleck-y ice bits in a churner, you’ve got to rake them up yourself with a fork. And then try not to eat them all before sharing.
Oh, and let’s say you’re not baking a baby right now? One word for you: Limoncello. Can you imagine a glug of that over your dish? Oh baby indeed. Just promise to have some for me, too.
4 cups water
Sugar, to taste (we used 3 tablespoons, like a tart lemonade)
Handful of fresh mint leaves
Clean and wash the lemons. Cut off the top quarter of the lemons and slice a thin bevel off the bottom, so they can stand up straight. (You can skip this step if you don’t want to serve them in frozen lemon cups.) Using a grapefruit knife, carefully remove all of the lemon flesh and juice (working over a bowl ensures you won’t lose any), being careful not to cut through the bottom. Stand the lemons on a plate or cookie sheet and freeze until solid.
Using a food processor (a blender will work as well), toss a handful of washed and dried fresh mint leaves into the work bowl. (I used about 25 to 30 leaves from 6 to 9 sprigs.) Add the scooped out lemon flesh and juice, and pulse until mostly pureed. Let mixture stand for 15 minutes, so the mint releases its flavor, then press the mixture through a fine-mesh strainer. You’ll end up with approximately one cup of lemon-mint juice.
Stir in the water, then sugar, one tablespoon at a time until the sugar is dissolved and the mixture is to your desire level of sweetness. Pour the mixture into a large roasting pan or baking dish, large enough that the liquid isn’t more than one-inch deep. (Otherwise it takes forever to freeze, trust me. A 9吉-inch pan worked great here.)
Freeze for one hour, then remove the mixture and scrape with two forks to break up the ice. (Your freezing time will vary, depending on the temperature and muscle of your freezer.) Return to the freezer and freeze until solid, about 2 to 3 hours, scraping it again with forks every hour or so.
When the granita is frozen, rake until glittery. Scoop into frozen lemon shells (or, you know, plain old dishes) and serve before Deb gets to it.
What is Granita
- Originally from Sicily, Granita is a typical Italian dessert that’s semi-frozen, made from fresh fruit or fruit juice, water and sugar. It’s more rare, but occasionally, you’ll find a Granita flavored with something other than fruit, like nuts.
- The ingredients form into a crunchy, melt-in-your-mouth fruit ice.
- It’s refreshing an delicious to eat on its own. It also makes for a fantastic frozen cocktail if you add a splash of liquor.
- The most common Granita is flavored with lemon, but it Italy you can find anything from melon and watermelon to almond and pistachio.
Watermelon, Mint and Lime Granita
5 cups of watermelon cubed with seeds removed
1 cup of sparkling water or club soda
1 bunch of fresh mint sprigs
In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat and pour over a handful of mint leaves, gently crushing the leaves with the back of your spoon. Strain the syrup through a mesh strainer and use in the granita or store in an airtight container for up to 2 weeks in the refrigerator.
Place the watermelon chunks in the bowl of a blender along with the lime juice and mint syrup, replace the top, and blend on high speed until very smooth. Turn the blender off.
Transfer the mixture to a shallow pan and freeze for 1 hour. Remove from freezer and scrape with a fork. Repeat this scraping procedure every 1 or s0 until the consistency is “snowy” when scraped with a fork or spoon, at least 4 hours. Then scoop into bowls or dessert glasses and serve.
6. Blackberry Merlot Granita
Making the most out of fresh blackberries this summer in a boozy granita is something we should all do! Combine the blackberries, sugar syrup, Merlot, lemon juice, and cinnamon stick in a saucepan until it boils. Strain and pour mixture into a metal baking pan and freeze.
This is a great recipe to make ahead of time since it won't go bad in the freezer. You can also add a scoop of ice cream to the finished granita for even more flavor.
To garnish, top the granitas with lime zest, fresh mint leaves and/or lime wedges.
3 cups water
1 1/4 cups sugar
3/4 cup fresh mint leaves, loosely torn in pieces
3/4 cup freshly-squeezed lime juice from approximately 5 large limes
Combine the water and sugar in a small saucepan. Over medium heat, cook until sugar is dissolved. Add the mint leaves. Simmer for 10 minutes. Set aside to cool. (It can be warm for the next step.)
Strain the syrup through a fine-mesh sieve into a bowl. Discard the mint leaves. Stir the lime juice into the strained mint syrup. Carefully pour the lime-mint mixture into a large casserole dish. (Mine is approximately 9x13 inches.)
Transfer the casserole dish to the freezer. With a fork, scrape the mixture every 30-45 minutes as it freezes, breaking up the forming ice into small shavings. It’s also fine to wait until the granita completely freezes to break it up — it just might take a little more work.
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15 Mint Cocktails to Refresh You This Summer
Kentucky Derby festivities are great but there's more to minty concoctions than race's official cocktail, the mint julep. Whether you are searching for festive Derby alternative or a refreshing summertime tipple, we've rounded up the best mint cocktails that are fantastic alternatives to the drink of choice at Churchill Downs as well as some fun twists on the julep itself. From mouthwatering mojitos to satisfying southsides, here are tasty recipes for a delicious mint cocktail.
1.5 oz. lime juice (squeezed fresh)
1 tsp finely granulated sugar
3 mint leaves
2 oz white rum
Club soda or seltzer
Muddle the lime juice with 1/2 to 1 teaspoon sugar and mint leaves. Fill the glass about 2/3 with ice and add rum. Garnish with used lime and and top off with club soda or seltzer.
1 oz green crème de menthe
1 oz white crème de cacao
.25 oz Branca Menta
1.5 oz heavy cream
Shake and double strain, serve in a Nick & Nora glass with grated Valrhona chocolate for garnish.
Recipe courtesy of Naren Young at Dante in New York City.
1.25 oz Tanqueray no. ten
.75 oz fresh lime juice
.75 oz simple syrup
6-8 fresh mint leaves
Fresh sprig of mint
Muddle fresh mint leaves in simple syrup in a cocktail shaker. Add Tanqueray and lime juice. Shake well and pour into a cocktail glass over ice. Garnish with fresh mint sprig.
1.5 oz Johnnie Walker Black
4.5 oz coconut soda
Ice cubes made from coconut water
Place coconut water ice cubes in a soda glass. Add 2-3 lime wheels in the glass. Pour in Johnnie Walker Black and top with coconut soda. Garnish with mint and lime.
Recipe courtesy of Daniel Guillen.
1.5 oz Ketel One Botanical Cucumber & Mint
1 lemon wedge, squeezed and juiced
3 oz Health-Ade Pink Lady Apple Kombucha
Add the vodka and lemon juice to a chilled glass with ice. Top with the Kombucha and garnish with an apple slice and lemon twist.
1 oz Hendricks gin
.75 oz lime juice
.5 oz simple syrup
Handful of mint leaves
Seltzer (to top)
Muddle cucumber and mint. Add Hendricks, lime juice, simple syrup, and ice. Shake. Strain into a highball glass and top with seltzer. Garnish with slices of mint leaves and cucumber.
Recipe courtesy of Yaliza Burgos at LeGrande at the Time New York.
2 oz RumHaven
1 oz fresh lime juice
.75 oz simple syrup
1 oz club soda
6-8 mint leaves
Add all ingredients except club soda into an ice-filled shaker and shake together to muddle. Uncap shaker and add club soda. Strain into an ice-filled Collins glass. Garnish with mint or lime.
1.5 oz Singleton 12 year single malt scotch
.75 oz lime juice
.5 oz simple syrup
3 slices of cucumber
3 to 4 mint leaves
Add all ingredients into a shaker, gently muddle the cucumber and mint. Add ice and shake until chilled. Strain into a rocks glass and garnish with cucumber and mint.
1 oz Don Julio Blanco tequila
4 oz unsweetened cashew milk
2-3 sprigs of fresh mint
1 tsp matcha tea powder
.75 oz organic raw honey
Add matcha and 2 oz of the cashew milk to a cocktail shaker. Whisk until the powder has been well incorporated into the milk. Add the tequila, remaining cashew milk, mint sprigs, honey, and ice. Shake well and strain into a highball glass over fresh ice. Garnish with fresh mint.
Recipe courtesy of Mixologist Ben Scorah.
1 oz Mr Black
1 oz bourbon
.25 oz simple syrup
6-8 mint leaves
Add Mr Black, syrup, and mint into a julep cup, or any metal or copper cup, muddle lightly to express mint oils. Add bourbon and lots of crushed or shaved ice, garnish with mint sprigs and a straw.
1 small cucumber, cut into thin rounds
1 (2 inch) knob ginger, peeled and cut into thin slices
4 sprigs mint
2 lime wedges
2 oz Ketel One Botanical Cucumber & Mint Vodka
6 oz sparkling water
In a large glass add the cucumber, ginger, 2 mint sprigs, lime, and vodka and muddle together until all the essential oils are released. Strain into a new glass filled with ice. Finish with sparkling water and garnish with 2 sprigs of mint and any additional cucumbers or limes.
Shop Now Cucumber & Mint Botanical Vodka, Ketel One, $17.99
2 oz Grand Marnier Cordon Rouge
10-15 mint leaves
Slap the mint and set it inside the bottom of a rocks glass or julep cup. Add the Grand Mariner and gently muddle. Top with crushed ice to the top of the cup or glass until it forms a cone. Garnish with a bouquet of fresh mint
2 oz Casamigos Blanco Tequila
.5 oz fresh lemon juice
.5 oz simple syrup
8-10 mint leaves
Top off with lemonade
Combine all ingredients, except lemonade into tin shaker. Muddle mint, add ice and shake vigorously, then fine strain into collins glass. Add fresh ice, top off with lemonade and garnish.
1.5 oz Buchanan's Deluxe 12-year old scotch
1 oz pear juice
.75 oz lemon juice
.75 oz simple syrup
1 bunch of mint leaves
Muddle mint sprigs with simple syrup and lemon juice. Add Buchanan's deluxe scotch and pour into a highball glass over ice. Garnish with mint leaves and a pear slice.
1.5 oz Ketel One vodka
5 leaves of apple mint
.5 oz snap pea reduction*
.5 oz lemon juice
Splash of soda water
Small handful of microgreens
Tear apple mint leaves and place into mason jar. Add all ingredients except the soda water. Add ice and cap the jar. Shake vigorously. Open the top and add a splash of soda water. Garnish with microgreens and serve from mason jar.
*Snap pea reduction: Juice or blend equal parts snap peas with water and then fine strain.
(18 votes, average: 4.39 out of 5)
- Author: Sonja Overhiser
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 8 cups 1 x
The perfect easy and healthy drink, this lime water recipe with mint looks beautiful and tastes extraordinarily refreshing.
- Wash and thinly slice the lime.
- Add lime slices and mint leaves to bottom of a pitcher. Use a wooden spoon to lightly muddle (mash) them several times to release the juices. (Here’s more on How to Muddle Mint.)
- Add the cold water. Refrigerate for at least 1 hour before serving, more if time. Flavor is best within 1 day.
Keywords: Lime Water, Mint Water, Lime Infused Water, Lime Mint Water, Mint Lime Water