Blackberry Ginger Citrus Mojito

Blackberry Mojito with Golden Ginger Citrus Granita created in collaboration with celebrity chef Curtis Stone.

Golden Ginger Citrus Granita:
12 oz Waterloo Ginger Citrus Twist Sparkling Water
2 passion fruits, halved, pulp, seeds and juice strained
2 tbs agave syrup
Four 3 1/2-inch-square-sheets edible gold leaf

Mojito:
1/2 cup fresh blackberries, divided, plus more for garnish
8 fresh mint leaves, divided, plus more for garnish
1 cup Waterloo Ginger Citrus Twist Sparkling Water, divided

To make Granita:
1. Combine 1 can Waterloo Ginger Citrus Twist Sparkling Water, passion fruit juice and agave. Stir until well combined. Transfer mixture to a 9×9 baking dish. Stir in gold leaves, using a fork to coarsely break up leaves and distribute gold pieces evenly.

2. Freeze for about 30 minutes, or until crystals begin to form. Using a fork, scrape mixture to break up ice crystals. Freeze, scraping and breaking up mixture every 30 minutes for about 2 hours or until mixture resembles fluffy shaved ice.

To make mojito:
3. Divide 1/2 cup blackberries and 8 mint leaves between 2 rocks glasses. Using muddler, mash blackberries with mint. Add golden granita to glasses and top each with 1/2 cup Waterloo Ginger Citrus Twist Sparkling Water. Garnish each with whole blackberry and mint leaf.

Serves: 2
Prep Time: 5 minutes, plus freezing time.