Paloma Granitas with Lime Whipped Cream – Recipe!

I’ve been sipping on Palomas during the early evenings on many occasions this summer.  This light and refreshing cocktail made with just a handful of ingredients, like freshly squeezed grapefruit juice, good tequila, and a splash of both agave nectar and sparkling water seemed to satisfy my palate, while watching the sun go down.  The simplicity of this drink makes it so good, yet different than a margarita.  I wasn’t ready to wave goodbye to my Palomas just yet, so I made a batch, and turned them into Granitas.

Granitas are shaved ice treats made from what else — fruit juice and some other additions, and that would be tequila in my case.  Making Granitas are as easy as you can get when it comes to putting together a dessert.  The juice is placed in the freezer for a couple hours, before a little scraping begins, and that’s pretty much it.  I’d like to say that this is some extravagantly prepared masterpiece, but it’s not.  It’s frozen juice that you rake into crystals with a fork.  It does look fancy though, don’t you think?

I particularly love the way this Granita melts in my mouth because it reminds me of summer, although maybe this is one summer I’d like to forget?  Nah.  The citrus whipped cream on top, makes it take a velvety turn, and soon it becomes one of the best things I’ve tasted in a while.  It would also make a great palate cleanser, after a heavier meal, but since we’re not really entertaining at the moment, I guess I’ll have to enjoy it before and after dinner with my family.  Not too shabby.  It would also make a fun baby shower or wedding shower dessert, when and if we’re doing that again.

Ingredients

2 cups grapefruit juice, freshly squeezed preferably

1/4 cup simple syrup (boil equal parts sugar and water)

2 ounces good tequila

1 cup heavy cream

zest of 1 lime, divided

(Serves 4-6)

To Prepare:

1. In a 9 x 9 casserole dish, add juice and simple syrup, stir.  Add tequila and stir.  Cover with plastic wrap and place dish in the freezer for 2 hours.
2. Remove and scrape with a fork.  Cover and place back in freezer for another hour, scrape and place back in freezer.  Repeat two more times, until Granita is crystal-like.  Store in freezer until ready to serve.
3. Whip cream and add sugar until soft peak.   Add 2/3 of lime zest and stir by hand.
4. Serve Granita in glasses and top with cream.  Sprinkle with remaining zest.  Enjoy!