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?!
Ingredients
- 1 cup granulated sugar
- 2 1/2 cups cold water
- 1/2 cup tequila
- 6 tablespoons fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup Cointreau (or other orange liqueur)
- Mint sprigs, for garnish (optional)
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 160kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Fiber: 1g | Sugar: 28g