We Philadelphians love our “wooder” ice. Spike it, and we’re even happier. Davio’s Northern Italian Steakhouse at 17th and Sansom is answering our prayers with booze-infused semi-frozen water ice drinks this summer. Here are two flavors to try, available until the end of August.
Strawberry
Ingredients:
2 cups water
2 cups fresh strawberries
2 tbsp sugar
1 tbsp lemon juice
1 tbsp honey
2 oz vodka
Preparation: In a medium mixing bowl, whisk water, pureed strawberries, honey, sugar and vodka. Pour into a metal 2-inch hotel pan and place in the freezer. Remove from freezer and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once the mixture is thoroughly frozen, fluff with a fork and allow the flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile of colorful crystals.
Hibiscus Blossom
Ingredients:
1 qt water
1 lb hibiscus flowers infusion reduced (to make 2 1/2 cups of hibiscus reduction)
2 tbsp sugar
2 tbsp buckwheat honey
2 oz of lime juice
2 oz of premium agave tequila
Preparation: In a medium saucepan, bring the water to a boil and steep the hibiscus flowers for a half hour. Strain. Reduce that by half. Let it cool. Combine the reduction with the remaining ingredients and pour into metal 2-inch hotel pan and place it in freezer. Use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile of colorful crystals.
Scoop into a glass or bowl. Garnish with fresh fruit and mint. Serve immediately.
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