Make your own boozy water ice, or try one at Davio’s.
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.
