1 2/3 cups premium tequila (started off using Patrón silver but ran out and had to use Jose Cuervo Silver to reach the required 1 2/3 cups)
2/3 cup triple sec
2/3 cup orange liqueur (such as Grand Marnier) (we used Cointreau)
½ cup sweetened lime juice (such as Rose’s, found in the juice or mixer aisle) (we used Rose’s)
2 cups sparkling water
Zest of 1 lime
Margarita or kosher salt, as needed (we used kosher salt)
Take a large mixing bowl out and stir together the lime gelatin, lemon gelatin and boiling water until the gelatin has fully dissolved. Place the bowl in the fridge to chill for 15 minutes.
Take the bowl out of the fridge and stir in the tequila, triple sec, orange liqueur and sweetened lime juice. Gently stir in the sparkling water. Spoon the mixture into 24 small cups or into hollowed out lime halves* (we went with lime halves). Sprinkle the lime zest over the individual portions and place them in the fridge for 4 hours or until they’re set. Sprinkle the salt on right before serving.
*In order to get your hollowed out lime halves, first cut the limes in half horizontally. Using either a paring knife or a grapefruit knife, cut around the insides to release most of the flesh from the shell. Use a pair of scissors to cut away the central membrane found at the bottom, removing everything from the inside afterwards. Place the shells in muffin tins (we had to use a mini muffin tin for ours) to keep them upright and pour in the gelatin mixture. We didn’t measure how much we poured in but they suggest about 2 tablespoons per lime half.
You can definitely taste the alcohol in this ! It looks really cute being in the limes but it takes a lot of time and work to get the limes hollowed out so if you’re short on time or patience, we’d suggest going with cups instead. When it comes to eating this, you’re going to need a spoon or else cut this in half and eat it right out of the wedge. It’s too messy to eat it right out of the lime half. The salt really does make this taste better.
We got this recipe from allrecipes.com.
We weren’t paid in any form to promote Patrón, Jose Cuervo, Grand Marnier, Cointreau, Rose’s or allrecipes.com.
2/3 cup fresh lime juice (They say it’s supposed to only take 2 to 3 limes but those must have been some big limes ! It took us roughly 8 limes to get that much lime juice.)
½ cup tequila (we used silver tequila)
¼ cup sugar
2 tablespoons Triple Sec or orange liqueur (we used triple sec)
8 (2-ounce) plastic or paper cups or shot glasses (we used 3-ounce paper cups)
8 pop sticks
Coarse salt (we used kosher salt)
Take a small saucepan out and mix together in it the water, lime juice, tequila, sugar and Triple sec. Bring he mixture to a boil. Let it boil for 1 minute or until the sugar has dissolved, stirring constantly during that time (our sugar dissolved before it came to a boil). Once the sugar’s dissolved, take the saucepan off the heat and let it cool until it gets down to room temperature.
Pour the mixture into the cups*, covering the top of each cup with a small piece of aluminum foil. Place them in the freezer for 2 hours.
Put the pop sticks into the cups through the center of the foil, putting them back in the freezer for 3 hours or until firm.
Take the foil off the cups, taking the pops out of the cups by gently twisting them until they come out or simply peeling away the paper cups.
Take a small plate out and spread the coarse salt out on it. Roll the pops in the coarse salt. You can either eat them right away or put them back in plastic cups and return them to the freezer until you are ready to eat them.
*We don’t know what we could’ve done differently but we had enough mixture to fill 10 cups.
This is a wonderful treat to enjoy on a hot day. You can really taste the classic flavors of a margarita in this.
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.