Popular Features:
View Cart

Daiquiri Granita

 
Daiquiri Granita
default recipe image
photo credit: Ev Thomas
This recipe is by Lou Pappas, author of Sorbets and Ice Creams.  Look for Lou's books published by Chronicle Books.
Recipe By: Sorbets and Ice Creams by Lou Pappas
  • PrepN/A |
  • TotalN/A |
  • Serves1 Quart
Print
0
Be the first to rate!0
Email

Ingredients

    • 1 tablespoon grated lime zest
    • 1/2 cup sugar
    • 2 1/2 cups water
    • 1/3 cup fresh lime juice
    • 1/3 cup dark rum

Instructions

Mash the lime zest with 1/2 teaspoon of the sugar to release its oil.  In a medium saucepan, combine the reaming sugar and the water, bring to a boil while stirring and cook until the syrup is clear.  Remove from the heat and stir in the lime juice, rum, and zest.  Let cook, cover, and refrigerate for 1 to 2 hours, or unit thoroughly chilled.

Freeze the mixture in an ice cream maker according to the manufactures instructions.  Pour the mixture into an 9 -9" square metal pan or a half gallon plastic contain.  Cover with aluminum foil, plastic wrap or a lid, and freeze unit firm, about 2 - 3 hours.  Transfer to an electric mixer or food processor and beat until light and fluff.  Transfer to a container, cover and freeze until firm, about 1 -2 hours.  Serve garnished with blossoms or mint.

Additional Notes

Fresh blossoms or mint sprigs for garnish

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.