Pisco Sour Slushy

  • Serves

    makes 6 Cups


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.


  • 2 cups water
  • 1 13 cups sugar
  • 1 cup lime juice
  • 12 cup lemon juice
  • 12 cup yuzu juice (with no salt added)
  • 13 cup pisco


Step 1

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.

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