Granita, a semi-frozen treat originating in Sicily, is refreshing, versatile, and easy to make on your own. Delicate by nature, granita is most in its element as an accompaniment to fresh, minimally-prepared foods like oysters on the half shell, or on its own as a palate-cleanser or post-meal punctuation mark. Kalmer, our crisp Kölsch-Style Ale made with Lemon and Cucumber, shows especially well in a fresh, citrusy take on this warm-weather amuse-bouche. Get your spoon ready as Zach Leetch from Sartre OTR walks us through preparing a cucumber-infused granita featuring Kalmer!
- 1 can Kalmer
- 2ea English Cucumbers
- 2ea Lemons
- 2ea Limes
- ½ bunch Parsley
- 2TB Sugar
- Peel and roughly chop cucumbers.
- Roughly chop parsley.
- Juice lemons and limes.
- Add all ingredients except the Kalmer to the jar of a blender.
- Allow the ingredients to incorporate at low speed before cranking the blender to high. Blend on high for about 1 minute.
- Return blender to low speed and slowly pour in the Kalmer. You do not want to add anything carbonated to a blender on high. Trust us on this.
- Season to taste with salt. We don’t want to go too salty on this, keep it fresh and sweet and sour. Think Gatorade levels of saltiness.
- Pour the liquid through a fine mesh strainer into a sheet tray.
- Place in the freezer until 90% frozen, about 30-45 min.
- Using the tines of a fork, scrape at the frozen mixture until you have a nice pile of slushy frozen goodness.
- Now that you have granita, you may ask, “What do I do with it?” Well good news, it’s got a million and one uses! Top freshly shucked oysters with Kalmer Granita, a little sprinkle of sumac and some cilantro leaves. Turn it into a slushy cocktail! Eat a bowl of it as is! Roll it into a ball, put it in a cone cup, pour a shot of gin over it and enjoy a wonderful adult snow-cone!