Saturday Spirits: Spiked Ice Cream Recipes (No Ice Cream Maker Needed!)

July 5, 2014 4 Comments A Well Crafted Pantry

Happy Saturday Spirits! It is getting HOT HOT HOT outside which makes this a very fun recipe for a hot summer evening. These Spiked Ice Cream recipes are easy to make at home without the use of any fancy ice cream makers or tools. I used a food processor for mine… but, they can just as easily be made with a hand blender or by mixing with big spoon.

These are fairly light on the alcohol over all. But, they should definitely be served to those legal to drink only.

These recipes aren’t super precise since they are not from scratch recipes, but rather are using some premade items. When I say a carton it may be slightly different than your size of carton. I do write how big of a carton I used. But, please get creative with these items and taste test along the way! (That is most the fun anyways!)

Mango & Bitters Cocktail Sorbet

Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

Approximately 1 carton of your favorite Mango Sorbet (I used Trader Joes Mango Sorbet which is 33.81 oz)
10 Shakes of Bitters
3 oz Vodka
Mint (for Garnish)
Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

Directions:

Let your mango sorbet soften on the counter for a bit. You should be able to easily scoop out the sorbet.
Scoop the sorbet into your food processor or into a large mixing bowl
Add in the 10 shakes of bitters and 3 oz vodka
Mix like crazy. Make sure everything is incorporated.
Fill your ice cream container with the sorbet and then place back into freezer. It should firm up after an hour or two and be ready to fill ice cream bowls!

Raspberries & Cream Spiked Ice Cream

Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

1 carton of your favorite Raspberry Sorbet or Gelato (I used the Raspberry Sorbet from Trader Joes which is 1 pint)
1/2 carton of your favorite Vanilla Ice Cream (I used Trader Joes French Vanilla which is 1/2 a gallon)
3 oz Raspberry Vodka
Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

Directions:

Let your Raspberry Sorbet (or gelato) and Vanilla Ice Cream soften up on the counter for a bit.
Scoop the sorbet into your food processor or into a large mixing bowl
Add in the 3 oz of Rasberry Vodka
Mix like crazy. Make sure everything is incorporated.
Fill your ice cream container half way with the sorbet mixture. Then spoon in vanilla ice cream and swirl around with your spoon. You can mix everything together if you’d prefer, or you can leave it a little unincorporated for a swirl-like dessert.

Raspberries & Limoncella Sorbet

Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

1 carton of your favorite Raspberry Sorbet or Gelato (I used the Raspberry Sorbet from Trader Joes which is 1 pint)
1 carton of your favorite Lemon Sorbet or Gelato (I used Cioa Bella Lemon Zest Sorbet 14 oz)
3 oz Limoncello
Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

Directions:

Let your Raspberry Sorbet (or gelato) and Lemon Sorbet soften up on the counter for a bit.
Scoop the Lemon Sorbet into your food processor or into a large mixing bowl
Add in the 3 oz Limoncello
Mix like crazy. Make sure everything is incorporated.
Fill your ice cream container half way with the Limoncello & Lemon sorbet mixture. Then spoon in Raspberry Sorbet and swirl around with your spoon. You can mix everything together if you’d prefer, or you can leave it a little unincorporated for a swirl-like dessert.

What do you think? Will you be spiking some of your ice cream desserts?

A Well Crafted Pantry

Saturday Spirits: Melon & Mint Granita Cocktail

June 28, 2014 1 Comment A Well Crafted Pantry

Okay, I’m not gonna lie… this drink takes some work. It is totally worth it though! First you have to make a granita. Granita takes some time to make, though very little effort. The granita can be used in both alcoholic and non-alcoholic beverages or just eaten on its own as a delicious pallet cleanser or dessert.

What is a granita? According to good ole wikipedia a granita is a semi-frozen dessert made from sugar, water, and various flavorings. I learned how to make a granita from Martha.

Honeydew Melon, Lime, & Mint Granita Recipe:

*Makes enough granita for about a dozen of the Melon & Mint Cocktails

Ingredients:

1 medium sized honey dew melon– ripe and sectioned discarding rind
Juice of 2 freshley squeezed limes
Mint to taste (I used about 15 leaves)
1 cup granulated sugar
1/2 cup water
Food Processor
sauce pan
a non-reactive pan that will fit in fridge and has at least 1 inch sides (I used a loaf pan)

Directions:

Put the melon in a food processor and process until there are no chunks, add mint and process
In a sauce pan on medium heat combine the sugar and water. Stir as it heats until it is completely dissolved. Take off the heat and let cool.
Combine the sugar/water syrup, freshly squeezed lime juice, and honey dew melon/mint puree in a non reactive pan. Put in freezer.
Every 30 minutes or so give the mixture a scrape with a fork. Continue to freeze until ice crystals are formed. I tend to cover my granita with plastic wrap between freezings.
Store granita in freezer in a airtight container

Melon & Mint Granita Cocktail Recipe:

Ingredients:

1 scoop of your Honeydew Melon & Mint Granita
1 1/4 oz Gin
2 oz sparkling water

Directions:

Drop 1 scoop of granita in a martini glass
Top with 1 1/4 oz of Gin
Slowly pour over the sparkling water– pouring it slowly helps mix a bit of the granita flavor in with the gin
Garnish with mint

This drink has a strong beginning and then gets sweeter as the granita melts. It is a good drink for sipping on a hot Summer day!

Enjoy!

A Well Crafted Pantry

Saturday Spirits: Jalapeno Margarita

June 21, 2014 5 Comments A Well Crafted Pantry

Summer and margaritas go together like cream & coffee, bread & butter, or apps & iOS. So, on this first day of Summer and my first official Saturday Spirits post I’m bringing you my recipe for a Jalapeno Margarita.

This past fall I was able to try drinks and dessert at this tiny (yet, super cool) restaurant in Oklahoma City called Hillbilly Po’boys and Oysters. If you are in the OKC area I’d highly recommend this place for great atmosphere, awesome drinks, and hands down the best bread pudding I’ve ever eaten. Anyways, while there I tried their Jalapeno Margarita…WOWEEEEE. So good.

This is my interpretation of that drink. Theres was better, but this one is still really good.

Recipe for a Jalapeno Margarita

Makes one drink

Needed:

1 3/4 oz Tequila — normally I like a silver tequila, but for this drink I went with a Reposado
1 oz of jalapeno infused simple syrup (see recipe below)
Freshly squeezed juice of 1/2 large orange
Freshly squeezed juice of 1 lime
Freshly squeezed juice of 1 lemon
Margarita salt on rim
Ice
slices of fresh jalapeno for garnish

Directions:

Rim a glass using lime juice and margarita salt (kosher salt works great too)
Fill glass with ice and a few slices of jalapeno (pickled jalapeno just won’t taste good in this… it needs to be fresh)
Pour 1 shot (1 3/4 oz Tequila), 1 oz Jalapeno infused simple syrup, and freshly squeezed juice over ice
Stir and taste!

If the drink isn’t quite sweet enough for you then you are welcome to add a bit more simple syrup. If you want it hotter you can muddle some jalapeno in the drink and then pour it over ice. If the jalapeno simple syrup is TOO hot, add in some plain simple syrup or even just some water to dilute it a tad.

Recipe for Jalapeno Simple Syrup

I love making simple syrups for drinks… they are SO easy. Seriously, NEVER buy a simple syrup unless you aren’t going to be home at all. All you need is 1 cup of sugar, 1 cup of water, a sauce pan, and a stove top.

Directions for the Jalapeno Simple Syrup: Combine 1 cup of sugar and one cup of water in a sauce pan (heavy bottom is best) and put on medium heat, stirring occasionally, until the sugar has completely dissolved. Put a jalapeno in a container (I used a canning jar) and pour the liquid over it. I cut the top off of my jalapeno before pouring the sugar solution over it. Cover the container and let infuse for at least an hour, but up to overnight. For me, the perfect heat happened at about 4 hours of infusion. After you get your jalapeno simple syrup to the desired heat level, strain the simple syrup with a fine meshed sieve. The simple syrup will last in the fridge for about 2 weeks.

This post is part of my new (hopefully LONG running) series called Saturday Spirits. Each Saturday look out for a new post featuring a tasty adult beverage! I’m also always taking requests—comment or email with suggestions or requests!