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 1⁄3 cups sugar
- 1 cup lime juice
- 1⁄2 cup lemon juice
- 1⁄2 cup yuzu juice (with no salt added)
- 1⁄3 cup pisco
- 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.