spiked berry-mint "granita"

Good news: I got an awesome new food processor!  Semi-bad news:  I want to use it on everything.  Everything. Enter the granita, or what I'm pretty sure is just a fancy word for melty- frozen smoothie. I opted for a faster way to make the tedious classic by adding crushed iced because I'm simply impatient that way.  This half-sibling of the sushi, and much healthier cousin of the Slurpee, is my favorite thing to make in the summer.  Especially when friends enter the equation and spiking the granita seems far more appealing. Added some Pavan liqueur -- a combination of muscat grapes and orange blossoms.

A refreshing pick-me-up as New York abuses us with heat wave.

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Spiked Mint-Berry "Granita" 1 cups of fresh (or frozen) blueberries 2 cup of fresh strawberries 2 sprigs of mint, stems removed 2 cups of Pavan liqueur (or similar) Juice of 1 organic lemon 4 cups of crushed/ shaved ice

Place berries and lemon juice in a food processor or blender. PRocess until mixture is smooth. Add liqueur and give it a quick process.

Place shaved ice into cake a large cake pan or something similar vessel.  Pour fruit mixture over the ice. Freeze for 30 minutes, then using a fork being scraping the top layer until you reach the unfrozen layer. Return to freezer and freeze for an additional 30 minutes. Continue this process of scraping until entire mixture is shaved. Garnish with mint. Serve and enjoy!