A granita is essentially a fluffy, fancy snow cone. This is an adult-friendly, super refreshing version inspired by a cocktail.
Recipe courtesy of Food Network Kitchen
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Mint Julep Granita
Total:
11 hr
(includes chilling and cooling times)
Active:
15 min
Yield:
6 to 7 (1-cup) servings
Level:
Easy
Total:
11 hr
(includes chilling and cooling times)
Active:
15 min
Yield:
6 to 7 (1-cup) servings
Level:
Easy

Ingredients

Directions

Special equipment: a 3-quart (9-by-13-inch) glass or metal baking pan

Put 6 or 7 glasses in the refrigerator to chill.

Cook 3 cups water, the mint and sugar in a medium saucepan over medium-high heat, stirring occasionally, until the sugar is dissolved, about 2 minutes. Strain through a fine-mesh strainer into a medium bowl, pressing on the mint with the back of a spoon to extract all the juices. Let cool completely, or chill over an ice bath.

Stir in the bourbon, and pour into a 3-quart (9-by-13-inch) glass or metal baking pan. Cover with plastic wrap, and freeze overnight.

Scrape the surface of the ice with a fork in long, light strokes to create a snowy texture. Break up any remaining lumps. Freeze the granita again for at least 2 hours before serving. Fifteen minutes before you are ready to serve, put 6 to 7 glasses in the refrigerator to chill. Serve the granita in the glasses, garnished with fresh mint leaves.

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