Last saturday, I Was Enjoying the evening lazily in Granada, on a café terrace, with Monchéri sipping granizados (I am not too sure if the English word is sherbet - it's a kind of sherbet not entirely crystallized so please correct me if I'm using the wrong term). I had a red grapefruit one, Monchéri had a lemon one. We loved it so much that we ordered another one to share, watermelon and whisky. It was the very first time that I fell in love with granizados , I usually find them too sweet for my taste. Back home, I started to make some and now I'm completely addicted ! The making is so simple and cheap and the result so refreshing.
Samedi dernier, avec Monchéri, nous avons passé une fin de journée très agréable, on the terrace of a cafe to sip granizados (granites), grapefruit and lemon for me Monchéri. Usually, I always find the granites too sweet for my taste but that for the first time I was completely captivated. So, after greedily finished the first, we ordered a second whiskey and melon. Back at home, I found myself with enthusiasm to the granite-mania and then I can tell you that I became completely addicted. The preparation is so simple, economical and super cool result!
Samedi dernier, avec Monchéri, nous avons passé une fin de journée très agréable, on the terrace of a cafe to sip granizados (granites), grapefruit and lemon for me Monchéri. Usually, I always find the granites too sweet for my taste but that for the first time I was completely captivated. So, after greedily finished the first, we ordered a second whiskey and melon. Back at home, I found myself with enthusiasm to the granite-mania and then I can tell you that I became completely addicted. The preparation is so simple, economical and super cool result!
I made this one with pink grapefruit, pineapple juice and lemon. For the pink sugar, I mixed some sugar with raspberry juice. I guess you could use beetroot too.
This is what you need for 2 persons :
1 pink grapefruit
1 lime
10 cl grapefruit juice (I used pineapple juice)
50g of sugar
2 cl of rhum (1 tsp)
Peel the grapefruit and remove the white skin. Cut it in quarters and put it in a blender with the lime juice.
Add the sugar, rhum and grapefruit juice. Blend it then pour the mixture in a flat pan or tray in the freezer for 4 hours. Every hour, take the pan out and mix the preparation to prevent it from cristallyzing. Serve in tall glasses.
The fantastic thing is that you can make any kind of sherbet, lemon and basil, tomato, raspberry, cucumber, cider...well the list is endless. It's not exactly a cocktail but it makes a very nice welcome drink, especially for summer parties. I think next time I'll try pink grapefruit with pink champagne and pomegranate.
So do you have a signature cocktail ? Would you mind to share ?
Ce granité est au pamplemousse rose et jus d'ananas.
Voici la recette pour deux personnes
Ingrédients pour 2 personnes
1 pamplemousse Pink
1 lime
10 cl grapefruit juice (I used pineapple juice for a change)
50g fine sugar
2cl Rum
Peel the grapefruit and remove the white skin. Cut into wedges and place in a blender with the lime juice.
Add fine sugar, rum and grapefruit juice. Mix well and pour mixture into a freezer recipent. Preferably use a flat rectangular better scrape granita. Leave in freezer for four hours every hour and toss with a fork to prevent the preparation does not crystallize. Serve in flutes.
What is great is that you can adapt the recipe for citrus, red fruit, vegetables, lemon and basil, tomato, raspberry, cucumber, apple cider, etc. ... It's not exactly a cocktail but it's a nice way to welcome guests, especially in summer.
And you, what is your favorite Cockail?
So do you have a signature cocktail ? Would you mind to share ?
Ce granité est au pamplemousse rose et jus d'ananas.
Voici la recette pour deux personnes
Ingrédients pour 2 personnes
1 pamplemousse Pink
1 lime
10 cl grapefruit juice (I used pineapple juice for a change)
50g fine sugar
2cl Rum
Peel the grapefruit and remove the white skin. Cut into wedges and place in a blender with the lime juice.
Add fine sugar, rum and grapefruit juice. Mix well and pour mixture into a freezer recipent. Preferably use a flat rectangular better scrape granita. Leave in freezer for four hours every hour and toss with a fork to prevent the preparation does not crystallize. Serve in flutes.
What is great is that you can adapt the recipe for citrus, red fruit, vegetables, lemon and basil, tomato, raspberry, cucumber, apple cider, etc. ... It's not exactly a cocktail but it's a nice way to welcome guests, especially in summer.
Next time I'll make a granita grapefruit pink, pink champagne and pomegranate.
And you, what is your favorite Cockail?
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