Skip to main content

Cuba Libre Granita {Pass the Cookbook}



I joined the fun for the Pass the Cookbook series kicked off by Kita, the culinary force behind the Pass the Sushi blog, a couple of months back. Her goal: cook from some unused cookbooks on her shelf...and get some other foodies to join her. Sign me up! This month, we're creating from Slushed by Jessie Cross. The subtitle made me chuckle: More Than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever!




Cuba Libre Granita
3 cups cola
¼ cup light dark rum (I only had dark rum!)
zest from 1 lime

Combine the cola and rum in a shallow, freezer safe dish. Gently stir in the lime zest. Freeze for 1 2 hours. Stir the mixture with a fork to break it up. Return to the freezer. Check and rake with fork every 30 minutes until the entire mixture is icy and frozen. Mine took about 4 hours total.

I also added a floater of dark rum on top...just for good measure. Cheers!

Comments

  1. Dark run is totally the way to go!! It's all I ever have on hand too. Well done!!

    ReplyDelete
  2. I was very inspired by this granita to make a different version. I did not realize how easy it is make it :)

    ReplyDelete
  3. Like the classic rum and coke only frozen for summer - yum!

    ReplyDelete
  4. So glad you posted a shot of the book. I hadn't heard of this one before.

    ReplyDelete
  5. Looks nice and refreshing....glad to have found you through the club! :)

    ReplyDelete
  6. You, too, Pam! Such a nice group of bloggers.

    ReplyDelete
  7. This looks very refreshing! So glad to have discovered your blog!

    ReplyDelete
  8. One can never add too much rum! Dang, I want one of these granitas now. :D

    ReplyDelete
  9. What could be better than cola and rum really? Adding a bit extra rum sounds fabulous to me:-) Your granita looks refreshing, Hugs, Terra
    www.cafeterrablog.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P