cheers {to summer's last long weekend}

remember these?! i sort of dropped the ball. but i'm picking it back up. and to (re)start us off, i found this
delectable recipe from what katie ate (adorable, by the way) on this is glamorous. Mark(ster) adapted it to better suit my cocktail-loving ways..

a few weeks ago, i had the most delightful greyhound - ever. it was made with fresh grapefruit juice (as in, squeezed right out of the fruit upon my order) and served in an old fashioned with perfect ice and a wooden stirrer... but i digress. (i wanted to feature it but it seemed to ordinary (for the record though, mark said just combine equal parts grapefruit juice + vodka.

when i came upon this recipe, it remided me of that beloved cocktail but with a perfect-for-hot-days twist.

here it is:

Pink Grapefruit Granita

INGREDIENTS:

• 
  
  2 1/2 cups fresh pink or ruby grapefruit juice, at room temperature

• 1 cup boiling water

• 1/3 cup superfine sugar

• 1 - 1.5 oz. vodka (mixologist recommends Hanger One)

• Mint sprigs, for garnish

 PROCESS:

1. Combine juice, water and sugar in bowl and whisk until the sugar has dissolved.

2. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours.

3. To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls.


4. Mix in as much vodka as the frozen consistency will allow without becoming soupy (1-1.5 oz)


5. Garnish with mint


6. Enjoy Monday!