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Cheers! Fifty Licks’ Frozen Whiskey Lemonade

Ice cream entrepreneur Chad Draizin shares his recipe for a summer-stretching spiked sorbet for your wedding cocktail hour or dessert buffet.

By Benjamin Tepler

Just say the words and watch as your quotidian concerns evaporate: “spiked sorbet.” At his brand-new scoop shop on SE Clinton Street, Fifty Licks owner Chad Draizin embraces this infallible formula, rafting his homemade frozen concoctions over sparkling wines and fruity beers. In this summer-stretching recipe, Draizin’s homage to Rhode Island’s famed lemon sorbet (churned with pith, peel, and all) melts in a martini glass under a bracing slug of bourbon.

Serve this warm-weather crowd-pleaser during your cocktail hour—a festive and refreshing take on the traditional signature cocktail—or pair it with slices of vanilla-bean buttercream wedding cake for a match made in heaven.

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IMAGE: Nomad

Rhode Island-Style Lemon Granita* 

(Makes 1 pint)

3 lemons
1/2 cup sugar
1 1/4 cups water

  1.  WASH lemons thoroughly with soap and water, and cut into quarters.
  2. ADD sugar, water, and lemons to a food processor, and purée for 2 minutes.
  3. STRAIN mixture into a shallow casserole or pan using a large spoon to squeeze the pulp against the walls of the strainer.
  4. PLACE juice in freezer, and scrape its surface and sides with a fork every 20 minutes for an hour, breaking up any large clumps.
  5. FREEZE the granita for another hour (for a total of 2 hours). Use right away or store, covered, in freezer for up to 2 weeks.

Frozen Whiskey Lemonade

2 oz lemon granita
3 tbsp bourbon or rye
1 lemon, juiced (about 2 1/2 tbsp)
2 tbsp simple syrup
1 dash Peychaud’s bitters

  1. SCOOP lemon granita (a dollop a little bigger than a golf ball) into a martini glass.
  2. FILL a cocktail shaker with ice and add whiskey, lemon juice, and simple syrup, and shake.
  3. STRAIN over granita.
  4. FINISH with a dash of bitters and serve with an espresso spoon.

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