Boozy Granitas Featured on CBS Atlanta

Congrats to Pastry Chef Kathleen Miliotis and her Boozy Granitas  feature on CBS Atlanta!! Checkout the video:
CBS Atlanta 46

But that’s not all…  Guess what folks?!?!  They used my image on the morning show today! WOOHOO!!

Boozy Granitas
Photo by RobinLori

 

 

 

 

Earlier this month I visited Davio’s Restaurant and tasted this wonderful Italian ice treat!  See post HERE.

Don’t miss out.  Visit this summer for your BOOZY GRANITAS or follow the recipes below and make your own!

 

 

 

 

RECIPES:

Lemon Verbena with Limoncello

1 qt Water

6 oz Fresh Lemon Verbena Leaves

2 oz Sugar

2oz Limoncello

1Ž2 oz Lemon Juice

Preparation: Medium size pot, steep water, sugar, lemon verbena.

Bring to boil and let steep for 20 min. Wisk in Limoncello and lemon juice.

Pour into metal 2-inch hotel pan. Use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile.

 

Wild Berries with Chambord

Ingredients:

2 Cups Water

2 Cups Mix Berry Puree with raspberries, strawberries, blackberries and blueberries

3 Tablespoon Sugar

2oz Chambord

Preparation: Medium mixing bowl, whisk water, puree and sugar, Chambord. Pour into metal 2-inch hotel pan. Use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile colorful crystals

 

Georgia Peach Melba with Peach Schnapps

Ingredients:

2 cup Water

2 cup Georgia Peach Puree

2-Tablespoons Sugar

2oz Peach Schnapps

Preparation: Medium mixing bowl, whisk water, puree and sugar,

peach schnapps. Pour into metal 2-inch hotel pan. Use a dinner fork to

scrape any ice crystals that have formed on the side or bottom of the pan.

Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile colorful crystals.

 

Greek Yogurt with Stoli Vanilla

2 cups Plain Greek Yogurt

2 cups water

1 Tablespoon

3/4 cup sugar

1/2 Cup Vanilla Stoli Vodka

Preparation: Medium mixing bowl, whisk water, sugar, vodka and yogurt.

Pour into metal 2-inch hotel pan. Use a dinner fork to scrape any ice

crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile colorful crystals.

 

Serving: Scoop into glass or bowl. Serve with fresh fruit and mint. Serve immediately

 

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