- 2 ½ cups water
- 1 cup sugar
- 2/3 cup lime juice
- 1/3 cup tequila (we used silver tequila)
- 1/3 cup triple sec
- ¼ teaspoon salt (we used table salt)
- 2 teaspoons grated lime zest
- Sugar, kosher salt, lime zest for coating the glass
- Lime slices for garnish
- Take a saucepan out and add the water and sugar to it, bringing it to a boil, stirring to dissolve the sugar. Once boiling and the sugar’s dissolved, take the saucepan off the heat and stir in the lime juice, tequila, triple sec and salt. Let it cool completely. Stir in the lime zest and pour the mixture into a small glass baking dish. Cover and freeze for about 4 hours* before scraping it with a fork. To get the full experience, take a plate out and mix equal parts sugar and kosher salt (we used 1/8 cup each) along with a pinch of lime (we used the zest of 1 whole lime). Rub a lime around the rim of your glass then roll the rim in the salt mixture, fill the glass with the granita and top with a lime slice.
*Ours took more than 4 hours. We’d suggest scraping every 2 hours. With that in mind, we’d suggest making this early on in the day or the day prior to when you plan on serving this.
Oh my god, this is delicious. This really is the lovechild of a granita and a margarita ! You get all the flavors of a classic margarita in an icy cold format. It’s the perfect cure for a hot Georgia summer day. The granita can stand on its own but the salt rim makes it even tastier ! This would make the perfect treat for Cinco de Mayo or any hot day.
We got this recipe from Food Network magazine.
We weren’t paid in any way to promote Food Network magazine.
Take care everybody !