Daiquiri Granita

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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


    • 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


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
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