Peach Moscow Mule granita
·one can peach nectar, 11.5 ounces
·2 tablespoon sugar
·1 tablespoon grated fresh ginger
·two bottles ginger beer, 12 ounces each
·2/3 cup vodka
·1/4 cup fresh lime juice
·minced zest of one lime
·pinch of salt
How to Make Peach Moscow Mule granita
- boil peach nectar, sugar, and grated ginger in a pan over medium-high heat until reduced to 1 cup.
- Stir in ginger beer, vodka, lime juice, zest, and salt. Transfer to an 8 inch metal pan or glass dish and freeze until solid, 3 to 4 hours.
- Scrape ice with a fork and scoop into serving dishes. Garnish servings with lime and peach slices. Serve at once.
Makes four servings