Tequila granita with mint
I can’t believe it’s almost Christmas. Only two more days to go and it’s here…! The season to be jolly… We’ve done most of our grocery shopping, all the presents are in the house although not all are wrapped yet and I still need to write a rhyme for just about all of them. It’s a tradition for us to celebrate Christmas with friends and this is the 11th year in a row we’re doing this. We buy presents for one another within a budget (that is always overspend) and the rule is that you have to make a rhyme with each present. Each year we think; o we don’t have that many present but then our friends arrive and we have this ridiculous pile of pretty wrapped gifts under the christmas tree.
I just love it. It’s always great fun and most of the time celebrated on Christmas Eve. Low maintenance too as we do some table grilling and that’s about it. No fancy menu’s needed as we’ll be unwrapping presents most of the evening and having a good laugh about each others writing. Some are serious and some are just for fun. But no party is complete without a good drink wouldn’t you agree and this particular tequila granita is lovely and refreshing and perfect to refresh your paletteby using this is a spoom in between courses at Christmas. We are in fact making this for Christmas too but it’s lovely instead of a cocktail and now that I’ve tasted it I am thinking this will be brilliant at a summer BBQ party!! But it’s certainly no time for BBQ yet although the weather here has been unseasonally warm.
- 3/4 cucumber peeled and deseeded
- 25 ml tequila
- 100 ml lime juice fresh
- 25 g ginger I did not weigh the ginger but it was roughly a little less then a thumbsize piece. Grate more so you can add a bit more if you like
- 1 tablespoon sugar
- 20 ml mirin mirin is a Japanse ricewine
- few sprigsfresh mint chopped
Place the cucumber, tequila, lime juice, ginger, sugar and mirin in the bowl of a food processor and process until smooth. Have a taste to see if you need to add something to make it to your taste.
Pour into a shallow metal tin of approx 20 x 30 cm and freeze for one hour.
Using a fork, rake the top of the granita and freeze for a further 1 hour. Repeat every hour for 3-4 hours or until granita is set. Add the mint and mix gently to combine. Divide over 4 small glasses and serve immediately
If you cannot find mirin, the original recipe used rice wine vinegar which I did not have on hand, but you can use that if you want