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.
PEACH GRANITA
Looking for a cool, healthy treat? This icy dessert is full of fruit and little else.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h45m
Number Of Ingredients 6
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.
PEACH POMEGRANATE MOJITO GRANITA
Made with fresh mint simple syrup and ripe Georgia peaches marinated in pomegranate liqueur, this Peach Pomegranate Mojito Granita recipe is a true crowd-pleaser!
Provided by Erica
Categories Dessert
Time 3h40m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 302 kcal, Carbohydrate 57 g, Protein 1 g, Sodium 7 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
POMEGRANATE MOJITO
Make and share this Pomegranate Mojito recipe from Food.com.
Provided by susie cooks
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 327.8, Fat 0.2, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 34.7, Fiber 0.2, Sugar 33.3, Protein 0.2
PEACH MARGARITAS
These peach margaritas are based on the easy margarita recipe on this site. That recipe uses limeade, tequila, Cointreau®, and ice. Garnish as desired.
Provided by WillEatForFood
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 40.8 g, Fiber 0.7 g, Protein 0.3 g, Sodium 4.2 mg, Sugar 38.5 g
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EASY PEACH GRANITA RECIPE - NOT ENOUGH CINNAMON
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- Place peaches, water and lemon juice in a blender or food processor. Add honey (or sugar) to taste, depending on how sweet the peaches are (I used three tablespoons honey). Blend until smooth.
- Pour peach mixture into a large baking dish suitable for freezing and place flat in the freezer. If possible, use a big (to make sure the liquid is as spread out as possible) + metal pan. This will speed up the freezing process.
- Freeze for about 1/2 hour or until icy at the edges. Using a fork, scrape ice crystals from the edges. Stir mixture well, breaking all icy chunks, and put back in the freezer.
- Repeat every half hour for about 3 hours (exact time will depend on your freezer). Granita is ready when granular but still slushy (see step #6 above)
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