Good morning everyone!
I hope you’re ready for another edition of the Pass The Cookbook Club, cause this one’s a doozy.
And by doozy, I mean we’re sneaking some booze into our recipes. Woo!
This month we’re “cooking” from Slushed. All I needed to hear Kita say was that there were 150 boozy frozen treat recipes and I knew I had to have this cookbook. It’s only like $7 on Amazon right now. Get it! You’ll have a great summer filled with cool treats that give you a buzz. I was to make so many of the recipes in there.
Our recipe choices this month included Strawberry Basil Gelato, Frozen Key Lime Margarita Pie (I almost made this for Spiked!), and Cuba Libra Granita. I love gelato. There is the most insane gelato place right next door to work. I love when they make waffle cones, you can smell ’em all day. But alas, I have no ice cream maker so gelato was out. {I’m planning to as for one for my birthday} The pie sounded yummy, but I didn’t want to do a full on dessert like that. Mike wasn’t going to help me eat it and I wasn’t going to let good pie go to waste. So granita won, and I’m glad it did.
For anyone unfamiliar with granita, it’s like an icy, flaky, flavored, sno-cone-esque dessert. And this sno-cone has rum! While I’m all for an extra shot in my cocktails, it’s important to keep the soda to rum proportion. Alcohol doesn’t freeze and if you put too much in the granita, it’s not going to set up right. Do this one by the book. Okay? Okay.
Cuba Libra Granita
Ingredients
- 4 cups Coca-Cola
- 1/4 cup Bacardi Superior Rum
- Zest of 2 limes
- Lime wedges for garnish.
Instructions
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Pour Coke into a 9" x 13" glass baking dish. Add rum and gently mix to combine. Add lime lest and mix again.
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Transfer dish to freeze and place on a flat surface. Freeze for 1 hour. Using fork tines, rake and break up granita; spread out granita in dish. Freeze for 30 minutes, and then rake granita again; spread out in dish.
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Repeat until granita is completely frozen and flaky. Spoon into a martini glass and serve with a lime wedge to garnish.
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