As days warm up, the idea of cooling off sounds extra refreshing, especially when thinking about these Strawberry Pineapple Limeade Granitas (featuring Empress 1908 Gin of course)! #ad
The only special equipment needed is a blender! Just blitz all the ingredients together, transfer to a freezer-safe container, and chill. Scrape at the surface every 30 minutes or so, until a fluffy granita forms, and you’ve got yourself a fruity, boozy, summer-time treat worth sharing!
Wanna try for yourself? Follow this link to find the closest Empress 1908 Gin near you, and be sure to check out the recipe below for a little Gin-spo! #EmpressGin #SipResponsibly #ad21+
“Butterfly pea blossom gives Empress 1908 its distinct indigo hue. Discovered in another bespoke Empress tea blend, the pea blossom imbues the gin with a distinctive earthy note that balances traditional citrus notes and yields a rich pigmentation. This deep indigo hue changes to bright lavender, soft pink, or fuchsia depending on the mixer, adding to the rich sensory experience of enjoying an Empress 1908 cocktail. No artificial colours or stabilizers are used, so while the flavour will last forever, the unique indigo colour will fade over time. Fading is accelerated by exposure to sunlight, so we recommend that you experience each bottle within a year of purchase and store it in a cool, dark place. After all, a gin this beautiful is meant to be enjoyed at its best.” – Empress Gin
Strawberry Pineapple Limeade Granitas
PREP TIME: 10-15 MIN
CHILL TIME: 3+ HRS
SERVES: 4
Ingredients:
- 2 lb. Fresh Local Strawberries, stems removed
- 3+ Tbs Honey (optional)
- 1/2 cup Empress 1908 Gin
- 1/2 cup Pineapple Juice
- 2 Limes, zested and juiced
Method for Strawberry Pineapple Limeade Granitas
- Zest and juice the limes into a blender, then add remaining ingredients. Blend until smooth. Taste test and adjust to preference (you may not need or want as much honey depending on how ripe your berries are.) Transfer the mixture to a freezer-safe continuer, then chill for approximately 30 minutes, or until icy at the edges.
- Use a sturdy fork and scrape the edges of the surface towards the center, (it will be slushy). Mix and freeze for another 30 minutes. Then, repeat the scraping process every 30 minutes or so, or until the granita is thoroughly fluffed and icy, breaking down any larger chunks as needed.
- When ready, divide into cocktail or dessert glasses, and freeze until ready to serve. Enjoy!
For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
