Another day, another cocktail featuring LaCroix. I had been wanting to make a granita for some time now but hadn't ever found the right time for one. Until now, when I was trying to crack the code on how to create a cocktail with one of my least favorite LaCroix flavors, Cran-Raspberry. I knew the berry flavors would be more difficult to create a seasonal recipe with, given they are a little more harsh on the tongue. Have no fear, when life gives you Cran-Raspberry LaCroix you can make a damn good cocktail out of it.
The process to create the slushy granita is fairly easy. All you really need is a food processer, fruit and your ingredients. So mix on my friends! Scroll down for the recipe and instructions:
12 ounces of cranberries
.75 oz bourbon
1 can of cran-raspberry LaCroix
Add cranberries and 1 cup of water into a medium-sized saucepan. Set over medium-high heat until the cranberries begin to pop. Add raspberries and heat for 3-5 more minutes. Remove from heat and pour into your food processor. Add juice from half of a lime and bourbon then blend. Strain your mixture directly onto a baking pan and place into your freezer for 6 hours (or overnight). I scraped my mixture off with a spatula to create the icy lumped texture.