This recipe takes the crushed ice classic a step further. Its minty-hued sweetness melts slowly, creating a perfect after-dinner drink.
- 3⁄4 cup sugar
- 1 cup packed mint leaves, plus mint sprigs for garnish
- 1⁄4 cup bourbon, preferably Four Roses
- 1⁄2 tsp. Crème de Menthe
Bring sugar and 1½ cups water to a boil in a 1-qt. saucepan; cook, stirring until sugar is dissolved, about 1 minute. Remove from heat and add 1 cup mint leaves. Let sit until room temperature, then chill 30 minutes.
Strain syrup into a 9" x 13" baking dish, discarding mint; stir in bourbon and Crème de Menthe. Cover with plastic wrap and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses and garnish with mint sprigs.
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