Margarita Granita

This margarita granita, made with frozen tequila, orange and lime juice, and Cointreau, is for those evenings when you can’t decide between summer cocktail and dessert. Why decide?!

A glass filled with margarita granita, topped with a lime sprig and a spoon resting in the glass.

Margarita Granita

  • Quick Glance
  • Quick Glance
  • 15 M
  • 11 H
  • Makes 8 servings
Print RecipeBuy the Without Reservations cookbook

Want it? Click it.



In a small saucepan, heat the sugar and water, stirring, until the sugar is completely dissolved. Remove from the heat and stir in the tequila, lime and orange juices, and Cointreau until well combined.

Tester tip: You don’t have to use your most expensive tequila for this, but do use a tequila you like enough to drink. Silver or clear tequila tends to be milder in tequila taste. Oak-aged añejo will be more pronounced.

Pour the mixture into a 13-by-9-inch glass baking pan or plastic container and clear a flat space in the freezer for the pan. Freeze until slushy, about 3 hours.

Run the tines of a fork through the granita several times to break it up. Return to the freezer and repeat, breaking it up every 2 hours or so, until the granita is icy throughout, about 8 hours total. The granita will remain slushy rather than freeze hard.

Transfer the granita to a resealable container, being careful to pack it very loosely, and freeze for up to 3 days.

To serve, scoop the granita into martini glasses and, if desired, garnish with a sprig of mint. Serve with a spoon and a word of caution to imbibe slowly. Originally published July 27, 2008.

Print RecipeBuy the Without Reservations cookbook

Want it? Click it.

Recipe Testers' Reviews

This cocktail couldn’t be simpler. Lime and orange juice mixed with tequila, Cointreau, and sugar. I love making granitas. They’re so refreshing. If you don’t like tequila, you may not go for this. I, however, sat on my balcony on a 96-degree day with it and felt very happy.

Wonderfully simple to prepare, easy to coax along with the tines of a fork, and thoroughly enjoyable on a hot summer day. The slivers of ice do indeed melt quickly away once inside the mouth.

I would have added more tequila to satisfy my personal preference, the overall sweetness and flavors of the Cointreau and orange and lime juices made for a very refreshing drink. I served the granita in martini glasses with a couple sprinkles of mint chiffonade.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish