Peach Moscow Mule granita

Lynnda Cloutier


while peach isn't part of the original 1950s era cocktail, the peach nectar reduction is an ideal pairing with the defining ginger flavor of this sipper.Source unknown


★★★★★ 1 vote



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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
lime slices
peach slices

How to Make Peach Moscow Mule granita


  • 1boil peach nectar, sugar, and grated ginger in a pan over medium-high heat until reduced to 1 cup.
  • 2Stir 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.
  • 3Scrape ice with a fork and scoop into serving dishes. Garnish servings with lime and peach slices. Serve at once.
    Makes four servings

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About Peach Moscow Mule granita

Course/Dish: Cocktails

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