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



  • ·
    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


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

Printable Recipe Card

About Peach Moscow Mule granita

Course/Dish: Cocktails

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