Temperatures are in the triple-digits in Oregon this week. Why not whip up a batch of this icy cocktail to cool off?

The Resort at The Mountain’s Paul M. Bosch, Executive Chef, provided this huckleberry absinthe granita recipe. It stars the little, wild Oregon berry that grows in Mt. Hood National Forest, and other areas around the state, throughout the summer months.

Huckleberry Absinthe Granita
Serves: 4-6

• 1 pound huckleberries (fresh or frozen) should yield 2 cups of juice
• ½ (one-half) cup sugar
• ½ (one-half) cup absinthe, (try Trillium – a local, Oregon brand)
• ½ (one-half) each lemon, juiced

Puree huckleberries in a food processor and pass through a fine strainer, pressing on berries to extract all of the juice to make two cups. Place sugar and absinthe in a saucepan and bring to a boil. Mix huckleberry juice, absinthe mixture and lemon juice in a bowl.

Pour into a wide Pyrex dish or a metal hotel pan and put in the freezer. Scrape down the sides with a fork approximately every two hours until frozen. It should only take 4-6 hours. It will have a snowflake like appearance.

Store in a plastic container covered in the freezer until service.

To serve:
Rub a double shot glass rim with a lemon wedge and press in a little bit of sugar on a plate. Portion out granita into glass and garnish with huckleberries, lemon zest and a pinch of toasted and finely ground anise.