- Prep
- 15 min
- Cook
- 240 min
- Total time
- 255 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 160 kcal
Quick summary
“Refreshing artisanal granita with crushed snow texture, flavored with homemade lemon and fresh mint syrup. Natural orange juice balances the intense acidity, creating a cold drink perfect for summer.”
What you need to know
- Simple syrup flavored with zest and mint infuses deep sweet flavor without leaving sugar granules.
- The use of crushed ice in short pulses in the blender produces fine crystals with a stable snow consistency.
- The citrus balance between floral lemon and sweet orange dispenses with artificial preservatives or colors.
Ingredients
Main
- ml Filtered water
- g Refined sugar
- ml Fresh Sicilian lemon juice
- ml Fresh orange juice
- units (1 small bunch) Fresh mint leaves
- tablespoon Lemon zest
- g (to beat) Ice cubes
Instructions
Principal
- Prepare the Aromatic Simple Syrup: In a small pan, combine the water and sugar. Bring to medium heat, stirring until the sugar dissolves completely. Add 10 mint leaves and the lemon zest. Remove from heat and let infuse for 15 minutes.
- Cool the Syrup: Strain the syrup to remove the mint leaves and zest. Let it cool completely to room temperature and then take to the refrigerator for at least 1 hour so it gets very cold. This step is crucial for the texture.
- Combine the Liquids: In a powerful blender, add the cooled simple syrup, fresh Sicilian lemon juice, and fresh orange juice. Beat quickly to combine all the flavors.
- Blend with Ice: Add the cubed ice and the remaining mint leaves (about 20 leaves) to the blender. Pulse in short, intermittent bursts, scraping down the sides if necessary. The secret of this recipe is to beat until a granular and homogeneous snow consistency is obtained, without large pieces of ice.
- Adjust and Serve: Taste and adjust the sweetness if necessary, adding a little more powdered sugar (if you don't want to beat much) or more citrus juice. Serve immediately in chilled glasses. The short answer is: do not hesitate to taste to perfect.
Chef's tips
- Chill the simple syrup in the refrigerator for at least 4 hours before blending so as not to melt the ice in the glass.
- Pulse the ice in quick 2-second bursts, stopping to push the sides with a spatula for a homogeneous texture.
- Serve in glasses previously chilled in the freezer to delay the melting of the slushie at room temperature.
Variations
- Version with ginger: boil two slices of fresh peeled ginger together with the simple syrup of water and sugar.
- Effervescent mocktail version: fill one-third of the glass with the ready-made slushie and add cold tonic water or sparkling water.
- Version with red fruits: add half a cup of frozen strawberries to the blender along with the ice cubes.
Substitutions
- The Sicilian lemon can be replaced with fresh Tahiti lime or Rangpur lime juice in the same 150 ml measure.
- Refined sugar can be replaced by crystal sugar or agave syrup in the preparation of the concentrated syrup.
- Fresh orange juice can be replaced with freshly squeezed tangerine juice or natural grapefruit juice.
How to store
Consume the slushie immediately after blending to enjoy the velvety texture of the ice crystals. The strained citrus simple syrup can be kept in a sealed glass bottle in the refrigerator for up to 15 days for quick use.
Can it be frozen?
If there is leftover blended shaved ice, freeze in a plastic container for up to 1 month. To consume, scrape the surface with a fork creating frozen granita flakes or blend again for 10 seconds in a blender with a splash of cold water.
What to serve with
Combines with seafood appetizers, charcoal-grilled skewers, fresh fruit salads, or butter cookies.
Frequently asked questions
Can I prepare the drink directly with granulated sugar without syrup?
It is not recommended, as the sugar grains do not dissolve in the ice and accumulate an unpleasant sandy texture at the bottom.
What is the minimum blender power to crush ice?
Appliances from 600W with blades resistant to ice crush easily in short and coordinated pulses.
Why does simple syrup need to be boiled before chilling?
Boiling dissolves the sugar crystals homogeneously and allows extracting the aromatic oils from the lemon and mint zest.
How to achieve a snowy texture in a slushie without melting into liquid?
Use all previously chilled liquids and process the ice only in intermittent pulse mode without blending continuously.
