Summer is finally ending & it feels like I blinked and missed it. Although I'll never feel like I took full advantage of the sun, tomatoes & outdoors, I'm looking most forward to no longer sweating & letting my many mosquito bites finally heal. It's weird - for once I feel a little resistant to the seasons changing. I just can't believe how fast this year, and time in general, is passing me by. As much as I am the biggest lover of Autumn/Fall, especially in NYC, part of me wishes we could hold out a little longer.

In the meantime, I'm getting in the last bit of beloved watermelon with this perfect end-0f-Summer treat. It will soon be too cold for frozen treats (except ice cream which is always in season), and that's OK. Summer, like melon, will come again. Same time next year.

Hibiscus Watermelon Granita with Ginger & Lime (Serves 4-6)

2 heap tablespoons dried hibiscus flowers (tea)
1 1/4 cup hot water
1/2 cup coconut or tubinado sugar
4 1/2 cups of watermelon (or 3lb watermelon), cubed
4 limes, juiced
3 inch piece of ginger, minced

In a small mixing bowl, add hibiscus tea flowers & hot water. Let it steep for 5-7 minutes, then strain through a fine mesh sieve into a small saucepan. Add sugar and bring to a boil, then simmer for 20 minutes letting it reduce a bit.

Remove hibiscus mixture from heat & let it come to room temperature, or set the mixture in a bowl over an ice bath to cool it quickly.

In a blender, add cubed watermelon, lime juice, ginger & hibiscus mixture. Puree until smooth & well blended. Add to a loaf pan or 8x8 inch pyrex. Set in freezer for 3-4 hours, scraping with a fork every now and then to make sure it freezes evenly. Serve in small ramekins or coup glasses.

I've always wanted to infuse my own alcohols, but that was before I realized how stupidly easy it actually is. (I mean, this process almost doesn't require any googling.) All you need is to pick a liquor you love, decide on some interesting ingredient to infuse, and let it sit for about a week. It's as easy to make as it is to drink - the hardest part is picking what to use!

BAY LEAF INFUSED GIN ( Makes about 25 oz)

1 (750ml) bottle of gin, I recommend ST. GEORGE (my favorite gin, ever)

15 fresh bay leaves

In a large glass bottle, pour your bottle of gin over around 15 fresh bay leaves. Cover and let sit for one week in a dry, cool place. Once infused, remove all bay leaves, and use as you would any other gin. Bay leaf gin and tonics are awesome.

STRAWBERRY & PINK PEPPERCORN INFUSED VODKA (Makes about 25 oz)

1 (750ml) bottle of vodka, I recommend TITO'S VODKA

1 pint strawberries, hulled

2 tablespoons pink peppercorns

In a large glass bottle, pour your bottle of vodka over fresh, hulled strawberries and pink peppercorns. Cover and let sit for one week in a dry, cool place. Once infused, strain peppercorns and strawberries (which will be white and weird!), and use as you would any other gin. I love this vodka with soda or tonic.

HIBISCUS-INFUSED TEQUILA (Makes about 25 oz.)

1 (750ml) bottle of tequila, I recommend ESPOLON Tequila Blanco

About 1/2 cup hibiscus leaves

In a large glass bottle, pour the bottle of tequila over dried hibiscus leaves. Cover and let sit for one week in a dry, cool place. Once infused, strain hibiscus leaves, and use as you would any other tequila. Hibiscus margaritas are amazing ;).