LOVE BYTE
An adult version of a snow cone, this playful concoction combines sweet and tart for a semi-frozen, fruity refreshment. It resembles a granità, the Italian ice whose flavored crystals release a delicious elixir as they melt in the mouth.
glassware:
Six 4-oz. coupes
bar tools:
Shallow glass Baking dish
Fork
Ice cream scoop
yield:
8 oz., serves 6
garnish:
6 lemon pigtails
ingredients:
16 oz. white cranberry juice
2 oz. fresh lemon juice
4 Tbsp. sugar
8 oz. Citron Vodka
3 oz. raspberry liqueur
directions:
In a heavy saucepan, combine juices, sugar and 4 Tbsp. water and set over high heat. Stir until the sugar dissolves, then bring to a slow boil. Remove from the heat and cool to room temperature. Add the vodka, stirring to combine. Pour mixture into the baking dish and place in the freezer.
Using the fork, scrape the frozen mixture once every hour or so, breaking it up into smaller crystals. After 4-5 hours, once completely frozen, transfer to a container with a tight-fitting lid.
To serve, use the scoop to divide it among the glasses and drizzle each with 1/2 oz. liqueur. Garnish with the lemon pigtails.
*recipe is an excerpt of Cocktail Chameleon by Mark Addison. Copyright 2023 Mark Addison Media
