Negroni Granita |Cooking With Amanda

Cooking, baking and cocktail-making is all fun and games until what you want to make doesn't turn out exactly as you planned. Then you sit back and remember, oh right, there's a science to all this and sometimes you have to use math. The thing is, I don't like math – math is hard.

I'd rather skip the math and turn something good out of the bad. Which is essentially what I did with my Negroni granita today. You see, what I intend to make was Negroni popsicles. Who wouldn't love their cocktail in popsicle form? It's fun, it's sweet and it's on a stick!

Turns out, I forgot about the math in this recipe. See, alcohol can freeze as long as there's only a small amount in boozy pops. Alcohol cannot freeze solid when you try to make a big batch cocktail. Oops... It's all good though, what ended up as failed popsicles turned into the easiest way ever to make boozy granita!

Granita, also Italian in origin – see, this is all connecting here – is fancy Italian ice. In most cases you would need to scrape your mixture a few times to get that slushie texture, but it's not necessary here. This is a hands-off treat that results in a fun new way to slurp up this bitter aperitif.

For some people, the bitterness of Campari is too much to handle, but I love the taste. If you are one of them, this could be a great introduction the cocktail, I would however suggest that you adjust the sugar to your taste. I kept it on the bitter side since I prefer less sweet drinks. You can kind of go as sweet as you like, but remember that a Negroni is known for its bite as much as its boozy content.

Boozy desserts like this do well at an all grown up barbecue. Since this one is completely hands-off, and requires only a few minutes of prep work, it's perfect for your post-grilling sweets needs.

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Negroni Granita Recipe

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Ingredients

6 ounces blood orange soda
2 ounces simple syrup
3 ounces campari
3 ounces gin
3 ounces sweet vermouth
orange slices, for garnish

Directions

In a medium-mixing bowl combine the soda, simple syrup, campari, gin and sweet vermouth. Transfer to a shallow baking dish and place in the freezer.
Freeze until solid, about 6 hours or overnight and then take a fork to break up into small pieces.
Scoop the granita into 4 old fashioned glasses, serve with an orange wedge.