Margarita Granita is a frozen tequila lime dessert for Cinco de Mayo!
About this Margarita Granita recipe
Granita! Granita! You’ve seen it here before — I’ve made a Thanksgiving-themed Cranberry Bourbon Granita and a wine-based Rosé Wine Granita. And now I bring you the Cinco de Mayo version — Margarita Granita. It just rolls off the tongue, doesn’t it?
It’s the frozen dessert you’ve always dreamed of. Part snow cone, part cocktail, part sorbet. It’s all of these and none of them all at once. It’s a lot like a frozen marg, but you don’t even need a margarita machine!
What is granita?
Granita is made by freezing a juice base and stirring it every 30 minutes or so for a few hours to give it that flaky, icy texture. You can make it with or without alcohol, pretty much with any liquid you like. (Although, too much alcohol and it won’t freeze.)
This Margarita Granita is flavored with lime juice, triple sec, tequila and sugar. I prefer a salted rim, but you can use sugar or skip the rim altogether. Whatever floats your boat. It’s Cinco de Mayo — do what you want!
More Cinco de Mayo ideas
- Cinco de Mayo Party Ideas by A Joyfully Mad Kitchen
- Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
- Street Corn-style Roasted Potatoes by A Little Gathering
- Pork & Black Bean Stew by think fruitful
- Tequila Lime Tart by Love & Flour
- Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
- Strawberry Watermelon Agua Fresca by A Savory Feast
- Shredded Chicken Gorditas by Loves Food, Loves to Eat
- Carne Asada Fries by Tornadough Alli
- Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
- Raspberry Lime Rickey Margaritas by Feed Me Phoebe
- Chicken Fajita Sandwich by Brunch-n-Bites
- Cantaloupe Mint Margaritas by The Speckled Palate
- Roasted Veggie Salsa by Living Well Kitchen
- Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
- Blackberry mint agua fresca by The Grant Life
- Nightshade Free Southwest Salad by I Say Nomato
- Southwestern orzo salad by Family Food on the Table
- Watermelon Mint Margarita by Gold & Bloom
- Blood Orange Margaritas by Glisten and Grace
- Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
- Traditional Homemade Flour Tortillas by Sustaining the Powers
- Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
- Sizzling Texas Fajitas by Sustaining the Powers
- Margerita Poke Cake by Pink Cake Plate
- Cheesy Southwest Egg Rolls by Pink Cake Plate
- Margarita Shrimp Tacos by Macheesmo
- One Pot Taco Soup by A Joyfully Mad Kitchen
Margarita Granita
ingredients
- 1½ cups water
- 2 cups sugar
- ½ cup lime juice
- ¼ cup triple sec
- ¾ cup blanco tequila
- kosher salt or sugar, for rim (optional)
- lime slices for garnish
instructions
- In a medium saucepan over high heat, stir together water and sugar until sugar has dissolved, around 5 minutes. Remove from heat and let cool. Stir in lime juice, tequila and triple sec.
- Pour mixture into a deep 13 x 9-inch baking dish. Place the baking dish into the freezer at a level spot until set, about 5 to 6 hours. Every hour, stir mixture with a fork to rake up the ice chips.
- Serve in shot glasses * or store in an airtight container for 1 to 2 weeks. (Ice should be frosty like a snow cone, not smooth like sorbet.)
- To rim glasses, place salt or sugar on a plate. Run the edge of a lime slice around the outside rim of sherry glasses or shot glasses *. Roll the outer edge of the rim in the salt until coated.
- Garnish with lime slices.
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Jenna @ A Savory Feast says
Oh man, all these Cinco de Mayo recipes are reminding me how much I’ve missed margaritas since I’ve been pregnant. This icey drink sounds soooo good! Maybe I can figure out a virgin version for this year, and save the real thing for next Cinco De Mayo!
Heather @ Sugar Dish Me says
um… Margarita Granita is freaking brilliant. I’m actually excited for a hot day to try this!
Jenna Griffin says
Girl, this looks so amazing and yummy! I never would have thought that you can make one of these without an ice machine or marg machine. Thanks for inviting me to be a part of this!