Infuse a simple sugar syrup with the taste of fresh mint and combine it with bourbon for a slushy Southern-accented dessert.

Jaime Harder
Recipe by Cooking Light June 2007

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3 cups water and sugar in a medium saucepan; bring to a boil, stirring until sugar dissolves. Stir in chopped mint. Remove from heat; cool completely.

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  • Strain sugar mixture through a sieve into a 13 x 9-inch baking dish; discard solids. Stir in bourbon. Cover and freeze 8 hours or until firm. Remove mixture from freezer; let stand 15 minutes. Scrape entire mixture with a fork until fluffy. Place about 1/2 cup granita in each of 8 small bowls or glasses; serve with 1 lime wedge. Garnish with mint sprigs, if desired.

Nutrition Facts

211 calories; calories from fat 6%; protein 0.2g; carbohydrates 38g; fiber 0.3g; iron 0.5mg; sodium 2mg; calcium 9mg.
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