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Lemongrass Apricot and Malt Granitas
Three refreshing granita recipes to cool down your summer - Lemongrass Rum, Apricot Bourbon and Chocolate Malt.
Course
Dessert
Prep Time
3
hours
hours
Total Time
3
hours
hours
Servings
4
Author
I Sugar Coat It
Ingredients
Lemongrass Rum
250
ml
carbonated water
1 cup
180
ml
homemade lemongrass syrup
¾ cup
30
ml
white rum
2 tbsps
Apricot Bourbon
250
ml
water
1 cup
195
ml
apricot nectar
¾ cup
30
ml
bourbon
2 tbsps
Chocolate Malt
semi-sweet chocolate
melted
350
ml
bottle of malt beverage
I used Tiger malt
Instructions
Lemongrass Rum
Stir all ingredients together in a shallow metal or plastic dish.
Cover and freeze for 3 hours.
Use a fork to scrape the mixture.
Scoop into a small cup or bowl and top with fresh mint or candied ginger.
Apricot Bourbon
Stir all ingredients together in a shallow metal or plastic dish.
Pour into ice-cube trays and freeze for 3-5 hours.
Remove from freezer and tray and pulse in a food high-powered processor or blender.
Scoop into bowl and top with fresh mint.
Chocolate Malt
Place chocolate in a microwave-safe dish and melt in 20-second intervals.
Allow to cool, but not harden.
Add room temperature malt to the chocolate and stir with a whisk until combined.
Stir all ingredients together in a shallow metal or plastic dish.
Cover and freeze.
Use a fork to scrape the mixture after the first hour and then again every thirty minutes.
Scoop into a small cup or bowl and enjoy!