I am totally not a baker. I openly admit this information. I am also not a huge fan of very sweet things, besides maybe my tea or coffee. But I do love icy things, especially if it is spiked. Italians do a lot of this, which I adore. This is a recipe I came up with to go with Thai food, as usually after a good Thai dinner you have a lot of flavors in your mouth that really scream for a palette cleanser.
Serves 6. (You can keep this in your freezer for up to three weeks if there is extra.)
- 2 cups of mango juice
- 1 cup of champagne
- 1 teaspoon palm sugar (to taste, as the mango juice is very sweet)
- 1 mango, peeled and diced evenly into tiny little squares
- 6 teaspoons of Grand Marnier
- Zest and juice of one kaffir lime (depending upon how fresh and juicy your limes are you may want to use two, but a little goes a long way so make sure to taste)
Combine the mango juice, palm sugar, and champagne. Put the mixture into a 8 x 10” tray, or you can use two Tupperware containers. You need to make sure the liquid does not rise above ¾” of an inch from the bottom, otherwise it wont freeze. Leave this in your freezer for several hours. Every hour, take a fork and rake through the ice. Little crystals should be forming.
To serve, take some wine glasses or stemmed cups and mound the granite into each glass. Sprinkle the mango pieces all over the top. Add one teaspoon of Grand Marnier to each glass and sprinkle with the zest. Serve immediately or it will melt!