Let’s get started.
My stepmother’s recipe utilized simple syrup (sugar dissolved in water). Since I wanted more intense Oberon flavor, I considered melting the sugar directly into Oberon, boiling it down to concentrate the beer’s taste. That idea went out the window when I wasn’t willing to compromise alcohol content. Luckily Oberon has a best friend: orange.
Dissolve one tablespoon of sugar in the juice of one orange, over heat.
Remove from heat. Add the zest of that orange (1 heaping teaspoon) and one bottle of Oberon. Whisk. Freezer! No, I’m not on yearbook anymore. Fuck off.
Raspberry granita turned out pretty well, lavender sorbet was un-photogenic but tasty, Oberon wins. Why aren’t I wearing plaid?
Win a hundred. This makes me lean against stuff. You understand. Frozen embryos is playing. It’s Thursday. Yesterday was Wednesday. That’s how I know. God. Stay up forever and eat this! Slightly bitter, citrus, let’s bolt. Fresh, delicious. Can granita be my favorite food group? Don’t be above everyone, make this for them. It’s like so known.