Peach Orange Sherry Granitas Recipes

Steps:

• Puree peaches, water, sugar, lemon juice, and 1/4 teaspoon salt in a blender; add more sugar to taste. Transfer to an 8-inch-square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy). Stir in basil.

Steps:

• Shake vodka, sherry, and orange juice with ice cubes in a cocktail shaker. Strain into a cocktail glass filled with ice. Garnish with an orange peel.

Steps:

• Whisk the pomegranate juice and lavender in a chilled stainless-steel bowl. Add the lime juice and rum, if desired. Freeze until icy around the edges, 20 to 25 minutes. Whisk, then continue to freeze, whisking every 20 to 25 minutes, until slushy, about 2 hours, 30 minutes; cover and freeze overnight.
• Scrape the granita with a fork, then scoop into martini glasses. Garnish with lavender.

Steps:

• Put the vodka and sherry in a mixing glass, add large ice and stir thoroughly. Slowly single-strain into a martini glass. Garnish with an orange peel (or flame an orange peel--see Cook's Note) and serve.

Steps:

• Preheat a medium skillet over medium-high heat with 1 tablespoon of extra-virgin olive oil, 1 turn of the pan and 2 tablespoons of butter. Once the butter has melted add the crushed garlic cloves and the mushrooms, stem end up. Season with salt and pepper and cook for about 3 to 4 minutes or until the cap tops are brown. Flip the mushrooms to the other side, add the sherry, orange zest and juice and continue to cook for 3 to 4 minutes, or until the mushrooms are tender and cooked through. Add the parsley to the pan and toss to distribute. Serve hot or room temperature.