I'm a rocks and salt guy myself but this recipe sounds scrumptious. I must admit I'm a little weary of any place north of Texas having a good margarita recipe so it's nice to see a refresh on the idea. I'll definitely have to give this one a try.
Pisco Sour Slushy
A classic Peruvian cocktail gets the freezer treatment. Made with the South American grape brandy that's popular in Chile and Peru, the pisco sour makes for a salty, sweet, tart, and beautiful sorbet.
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Credit: Anna Stockwell
Ingredients
2 cups water1 1/3 cup sugar
1 cup lime juice
½ cup lemon juice
½ cup yuzu juice (with no salt added)
1/3 cup pisco
Instructions
Make the simple syrup: bring the water and sugar to a boil, and stir until the sugar dissolves. Refrigerate until cold. When cold, add the remaining ingredients and pour into a 9"x11" glass baking dish and freeze. Using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.Ratings & Reviews (1)
Pisco Sour Slushy
Reviewed by CHASINGDELICIOUS on
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I'm a rocks and salt guy myself but this recipe sounds scrumptious. I must admit I'm a little weary of any place north of Texas having a good margarita recipe so it's nice to see a refresh on the idea. I'll definitely have to give this one a try.
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