Thinking of Drinking: 3 Granitas

Yes, it is Friday again, and you know what I'm thinking about...DRINKING!   This is a big weekend of fun and it is going to be hot.  Casa Nonna's gorgeous outdoor 26-seat patio offers the perfect location to enjoy a spring/summer cocktail or leisurely meal the Italian way. To accompany the beautiful warm weather, Casa Nonna is serving a selection of Granita Cocktails ($12), made from sweetened ice infused with fresh fruit.  The restaurant serves the refreshing slushy drinks to diners on the patio looking to cool down with an authentic Italian treat.

The summertime cocktails have three flavors, including the Cherry Blossom, a sweet mix of cherry granita, vodka, St. Germain and soda water. From the decidedly Italian Vincenzo Palmer made with Limoncello granita, Earl Grey infused Vodka, and lemonade, to the Ginny Hendricks, a citrusy concoction of  lime granita, Hendricks Gin, muddled limes and cucumbers, fresh squeezed lemon juice, these cool drinks will hit the spot on a hot summer day.

If you are in the mood for food, we loved the wood-fired Nonna pizza ($16), topped with Zucchini Flowers, Fried Egg, Pesto, San Marzano Tomatoes and the finest imported Italian Buffalo Mozzarella, Ricotta Spread, Risotto Balls, and Eggplant Caponata.  

If you're going to the beach like me this weekend, I've got you covered.  The fabulous recipes are below. I can't wait to sip on these while sitting by the ocean.  Heaven. 

Vincenzo Palmer

Limoncello Granita (see recipe below)

1.5 oz Earl Grey infused vodka

2 oz lemonade juice

Splash lemon soda water

Garnish: burnt lemon peel

Using an ice cream scoop, add Limoncello Granita to a small rocks glass or cocktail glass. Mix ingredients in a shaker and gently pour over the granita. Garnish with a burnt lemon peel.

For Limoncello Granita
2c. lemon juice
1 ea lemon zest
1 3/4c. sugar
1/4 c. Ventura limoncello

2 qt HOT water

Add lemon juice, limoncello, zest and sugar to a large bowl. Add hot water, and mix to combine. Pour Granita mix into preferred pan (metal loaf pans work the best.) Freeze for 1 hour, and then take the semi-frozen mixture out of the freezer and agitate with an ice cream scoop, fork, or a large sturdy metal spoon by scraping down the ice from the sides; crush and stir into a still liquid mixture. Refreeze and re-scrape 2-3 times until the mixture is completely frozen, which may take up to 6 hours. *Alternatively, use an electric ice cream maker and churn to desired consistency.

Cherry Blossom Granita

3.5 oz. Sour Cherry Granita (see recipe below)
1 oz. Stoli Vodka
½ oz. St. Germain Elderflower Liqueur
¼ oz. fresh squeezed lemon juice
Splash club soda
Brandied cherry and lemon wheel, for garnish

Using an ice cream scoop, add Sour Cherry Granita to a small rocks glass or cocktail glass. Mix vodka, St. Germain, lemon and club soda in another glass, and gently pour over the granita. Garnish with a brandied cherry and a lemon wheel.

For the Sour Cherry Granita:
1 qt. frozen sour cherries
2 c. water
2 c. sugar
1 lemon, juiced
1 qt. hot water

Puree cherries with water in blender until completely smooth. Add cherry puree, sugar and lemon juice to a large bowl. Add hot water, and mix to combine. Pour Granita mix into preferred pan (metal loaf pans work the best.) Freeze for 1 hour, and then take the semi-frozen mixture out of the freezer and agitate with an ice cream scoop, fork, or a large sturdy metal spoon by scraping down the ice from the sides; crush and stir into a still liquid mixture. Refreeze and re-scrape 2-3 times until the mixture is completely frozen, which may take up to 6 hours. 

Ginny Hendricks Granita

3.5 oz. Lime Granita (see recipe below)
1 oz. Hendricks Gin
1/2 oz. Domaine de Canton liqueur
1/4 oz. lemon juice
4 cubes cucumber
1 basil leaf
Lime wheel, for garnish

Using an ice cream scoop, add Lime Granita to a small rocks glass or cocktail glass. Muddle cucumber and basil in the bottom of cocktail shaker. Add Hendricks, Domaine de Canton and lemon juice. Strain into the glass with the granita. Garnish with the lime wheel.

For the Lime Granita:
2 c. lime juice
Zest from 1 lime
1 ¾ c. sugar
2 qt. HOT water

Add lime juice, zest and sugar to a large bowl. Add hot water, and mix to combine. Pour Granita mix into preferred pan (metal loaf pans work the best.) Freeze for 1 hour, and then take the semi-frozen mixture out of the freezer and agitate with an ice cream scoop, fork, or a large sturdy metal spoon by scraping down the ice from the sides; crush and stir into a still liquid mixture. Refreeze and re-scrape 2-3 times until the mixture is completely frozen, which may take up to 6 hours. 

**Alternatively, use an electric ice cream maker and churn to desired consistency.
 
Photos by Lauren DeSantis

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