Recipe: Tremont 647 Vodka Gimlet Granita with Citrus Shortbread

VODKA GIMLET GRANITA WITH CITRUS SHORTBREAD

"Pastry chef Michelle Vernier, originally from Detroit, has been a great addition to Tremont 647, and she perfectly captured our sense of fun and funkiness with this granita recipe. Where sorbets and ice creams are smooth, granitas are coarse and even crunchy, with the consistency of thick slush. That makes them somewhat whimsical to eat, and wonderfully easy to make (no ice cream maker required). Michelle's version pairs the flavors of the classic cocktail with a rich shortbread, letting the tartness in each bridge the gap between them."

FOR THE GRANITA:
1/2 cup fresh lime juice (about 4 large limes)
Zest of 2 large limes
1 1/4 cups water
3/4 cup sugar
2 tablespoons vodka

FOR THE CITRUS SHORTBREAD:
3/4 cup unsalted butter, slightly softened but cold
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon lime zest
1 teaspoon lemon zest
1 teaspoon orange zest

TO MAKE THE GRANITA:
In glass or stainless steel mixing bowl, combine lime juice, zest, water, sugar, and vodka. Stir until sugar is completely dissolved, about 2 minutes.

Pour mixture into a nonstick loaf pan (or other non-reactive metal pan), and freeze, stirring about every 30 minutes until frozen but still slightly mushy, about 2-3 hours.

WHILE GRANITA IS FREEZING, MAKE SHORTBREAD:
In stand mixer with paddle, cream butter and sugar until smooth. Add remaining ingredients and mix just until fully blended.

Turn dough out onto lightly floured work surface. Gently roll or pat dough to an even 1/2-inch thickness. Work quickly so dough does not get too soft. Wrap dough lightly with plastic wrap and place on a plate. Chill until cold and firm, about 30 minutes.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Unwrap dough and cut out rounds with a 1-inch cookie cutter. Arrange cookies at least 1 inch apart on a baking sheet lined with parchment paper or foil. Using tines of fork, press decorative marks on top of cookies, and put pan in oven while dough is still cold.

Bake until bottoms of cookies are golden, about 15 minutes. Cool 5 minutes before transferring cookies to wire rack to cool.

TO SERVE:
When shortbread is cool and granita is ready, spoon granita into serving dishes and push 2 pieces shortbread into each serving.

Makes 6 servings
Source: The Fearless Chef by Andy Husbands and Joe Yonan