Margarita Granita is a frozen tequila lime dessert for Cinco de Mayo!
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!
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!
Click through to get the recipe and 40 more Cinco de Mayo recipes from my best blogging friends! // susannah
Margarita Granita by Feast + West
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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
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places and Once
Margarita Bar by Mixplorology
Margarita Granita
ingredients
- 1 ½ cups water
- 2 cups sugar
- ½ cup lime juice
- ¼ cup triple sec
- ¾ cup tequila
- kosher salt or sugar for rimming (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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nutrition information
amount per serving:
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!