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.

about author Rhiannon West Chamberlain

Rhiannon is a native Oregonian who grew up exploring the nooks and crannies of the Oregon Coast and daydreaming in Powell’s City of Books. She now lives in NE Portland with her husband and her new baby boy and looks forward to teaching him to love Oregon as much as she does. Rhiannon attended both the University of Oregon and Portland State University, where she studied Journalism and Mass Media. She claims to ‘bleed green’ and happily cheers for both the Ducks and the Vikings every chance she gets. In her free time, Rhiannon enjoys sipping Oregon Pinot, finding new restaurants, bargain hunting and trying new recipes – sometimes successfully. She has a child-like enthusiasm for trying new things and rediscovering old ones – such as skee-ball, mini golf, and big slides.

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  1. What’s Going On in Oregon this August? | Travel Oregon Blog says…

    [...] we’re so excited about good food that we have TWO recipes this month – one stars the huckleberry and the other is all about fresh-from-the-vine [...]

    Written on August 5th, 2009 / Flag this Comment
  2. Jack Lovett says…

    Where can I find huckleberries around Grants Pass?

    Written on August 6th, 2009 / Flag this Comment
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