- ¼ cup leftover liquid from The Donna Summers cocktail
- 4 cups cubed fruit
- ¼ cup granulated sugar
- Optional: a pinch of salt or spice
In a blender or food processor, purée the leftover liquid from your Donna Summers cocktail, fruit, and sugar. If the fruit is particularly dry, add a few tablespoons of water to thicken it. It should have the consistency of a smoothie.
Pour the fruit puree into a shallow pan (i.e., a metal sheet pan) and freeze until the top of the puree and sides of the pan are frozen (30-45 minutes).
Remove the pan from the freezer and scrape the partially frozen granita with the tines of a fork into fine crystals. Then place the pan back in the freezer. Repeat this step two to three times. After four hours, the granita should be fully frozen, flaky, and ready to serve.
*The recipe for the granita base can vary depending on how ripe your fruit is, how sweet or sour it is, and how much liquid it holds.
Recipe created by mixologist Joshua Labrada