Missionary’s Downfall Granita

Jelani Johnson | New York City

photo: Lizzie Munro

This tropical, slushy Missionary’s Downfall is a slightly upgraded version of Jelani Johnson’s Mojito Granita. Housemade mint honey syrup, alongside pineapple juice and crème de pêche, add complexity to this icy treat.

Ingredients

Serving: 1

  • 2 ounces white rum
  • 2 ounces white rum
  • 1 1/2 ounces pineapple juice
  • 1 1/2 ounces pineapple juice
  • 1 1/4 ounces water
  • 1 1/4 ounces water
  • 1 ounce mint honey syrup (see Editor’s Note)
  • 1 ounce mint honey syrup (see Editor’s Note)
  • 3/4 ounce lime juice
  • 3/4 ounce lime juice
  • 1/2 ounce crème de pêche
  • 1/2 ounce crème de pêche

Directions
  1. Add all ingredients to an 8- or 16-ounce deli container and stir to combine.
  2. Cover with a lid and freeze overnight.
  3. After 24 hours, use a fork to scrape and whip the mixture until it reaches a slushy texture.
  4. Serve in a chilled glass.
Editor's Note

Mint Honey Syrup
Muddle 2 full mint sprigs, approximately 12 leaves, per 1 ounce of honey syrup (1:1, honey to water, by volume).
Pass the syrup through a fine strainer before use.

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