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Steam Whistle Granita

Chef Tanya Skeates of The Manx Pub, Ottawa, serves up Steam Whistle Pilsner, the key ingredient in her minty granita.

Makes about 4-1/2 cups to seve 4 to 6 people.


In a stainless steel saucepan, combine all ingredients and bring to a boil. Remove from heat and cool to room temperature by carefully placing saucepan in a sink with about 1 inch of cold water. When cool, pour mixture into a stainless steel or glass baking pan and place in freezer. Granita will take about 2-3 hours to freeze. After the first hour, take granita out of the freezer and mix with a fork. As the mixture continues to freeze, periodically remove from freezer, mix and scrape with fork to create small ice crystals, and return to freezer. A successful granita should have the icy consistency of a commercial "slush" drink. When ready to serve, freeze individual serving bowls and scoop granita into bowls. Serve immediately, as granita contains alcohol and tends to melt quickly. Serve with fresh fruit and biscuits.

Short Cut: Even easier to prepare, freeze the concoction in an ordinary plastic ice cube tray, then smash the cubes into smithereens in a food processor until you get a smooth,slushy mixture.

Published in the Ottawa Citizen, FOOD section on June 25, 2003.


  • 2 cups water
  • 1 cup granulated sugar
  • 1-1/2 cups Steam Whistle Pilsner
  • 1 sprig fresh mint