Folks, this is the forecast for Austin for the next seven days:
I would say that it looks like a binary code, but there are some 2’s and 3’s in there…. the only sure cure for this heat is a mojito granita. Now, I know, you’ve seen the other posts where I’ve said alcohol is optional in granita, but in this one, I call for a cup of rum and I know that Liz Handlin won’t skimp. So gather up your ingredients, ’cause it’s time to put the freezer to good use.
For this recipe, you’ll need to following ingredients:
1 C Sugar
1 C Water
2 Bunches of Mint (divided)
2 Large Limes
1 C of Light Rum
1 12 oz Can of Soda Water
Start off with your simple syrup: put the water and sugar together with one bunch of mint leaves in a pan. Stir over medium heat until all the sugar is dissolved.
let the syrup cool completely and put it in a container to hang out in your ‘fridge for 24 -48 hours. You want a super minty simple syrup don’t you? When you pull it out, the mint will look a bit scary – you’ve sucked all the goodness out of it. Don’t worry, just strain it out and throw it away.
In a blender combine the simple syrup with a fresh bunch of mint, the zest and juice of the limes and the rum. Give it a mix. If you want to maintain the whole mint leaf feel of a traditional mojito, just muddle these ingredients together. Top it off with the can of soda and place in your container for freezing.
At first the mint will all float to the top, but don’t worry as it freezes, the mint will get all mixed in. Stir with a fork every hour for a few hours. Due to the high alcohol content, this granita will take a bit longer to set up than other granitas.
Once you’ve gotten it all frozen, dish it up in a martini glass. Yes, I said a martini glass, because you are going to feel this rum! Get out on the porch and enjoy everything that 103 has to offer you. I promise after a serving (or two) of this frosty treat, you won’t care how hot it is!