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Granitas are so easy to make and really hit the spot on hot summer days. Created with a simple syrup base or juice, and with or without alcohol, Granitas are then frozen and scraped with a fork until light and snowcone fluffy. We feature a juice-based Orange Cherry version, a sparkling wine Mimosa version, and we threw in a Mint Julep version because we love our state spirit.

Cherry Orange Granita
INGREDIENTS
1 cup water
1 cup sugar
2 cups fresh orange juice
2 cups frozen pitted dark sweet cherries

INSTRUCTIONS
To make the simple syrup – combine the water and sugar in a small saucepan. Bring to a boil; then reduce the heat and simmer 2-3 minutes until the syrup is clear. Remove from the heat and cool completely.

Place the orange juice and cherries in a blender; process for 1 minute or until pureed, stopping as necessary to scrape sides. Combine with the orange zest, simple syrup, and pour into an 11 x 7 baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer and scrape entire mixture with a fork until light and fluffy; serve.

Mimosa Granita
INGREDIENTS
1 cup sugar
1 cup water
3 cups fresh orange juice
2 cups Champagne, Prosecco, or sparkling wine
2 tablespoons fresh lime juice

INSTRUCTIONS
To make the simple syrup – combine the water and sugar in a small saucepan. Bring to a boil; then reduce the heat and simmer 2-3 minutes until the syrup is clear. Remove from the heat and cool completely.

Combine the orange juice, Champagne, and lime juice with the simple syrup and pour into an 11 x 7-inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer and scrape entire mixture with a fork until fluffy; serve.

Mint Julep Granita
INGREDIENTS
2 cups water
2 cups sugar
⅔ cup fresh mint sprigs
1 cup Kentucky bourbon
Garnish – Mint sprigs

INSTRUCTIONS
To make the simple syrup – combine the water and sugar in a small saucepan. Bring to a boil; then reduce the heat and simmer 2-3 minutes until the syrup is clear. Stir in chopped mint and remove from the heat; cool completely. Then pour the syrup through a strainer, pressing on the mint solids to remove as much liquid as possible. Discard the mint and set the syrup aside.

Stir the bourbon into the simple syrup and pour into an 11 x 7-inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve in glasses with a mint sprig garnish.