Booze is great as food and drink. So this summer, try eating your cocktails in frozen dessert form. Just keep them away from the minors.
Cherry Snow Cone
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The idea of eating a snow cone makes us feel like a kid again, but the idea of eating this snow cone makes us feel like a teenager, sneaking a shot from the liquor cabinet. Cherries, mint, and ice are hit with Pernod for an instant, boozy buzz.
Cherry Snow Cone
Serves 1
1/2 cup stemmed and pitted fresh sweet cherries
1 - 2 tablespoons turbinado or other raw sugar
1 small sprig mint, torn into pieces
1 teaspoon fresh squeezed lemon juice or orange juice
1/2 - 1 tablespoon Pernod
1 tablespoon heavy cream (optional)
1 cup ice cubes
In a mixing cup or mug, muddle the cherries, sugar, mint, lemon juice and booze until you have a nice amount of syrup.
If you have a snow cone ice shaver machine that Santa brought one year, dig it out of the basement. Or in your blender, finely crush/shave the ice and quickly spoon or scoop into serving bowl, ideally a clear one so you can see all the dripping cherry goodness in about 30 seconds.
Pour muddled cherry mixture, chunks and all, over ice. Add cream, if using.
Add a straw and a spoon and have at it.
Herb and White Wine Granita
Source: d2k9njawademcf.cloudfront.net / via: food52.com
The herbal notes and clean flavors in this frozen dessert make it subtle and elegant. Which is to say: you get to feel classy while you get tipsy.
