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Margarita Granita


Spoon granita into salt-rimmed glasses, cocktail style. Rub rims with a lime wedge (or dip in water); then dip in a shallow bowl of coarse salt.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, May 2005


  • 1 cup plus 2 tablespoons sugar
  • 1 tablespoon finely grated lime zest
  • 6 tablespoons freshly squeezed lime juice (about 3 limes)
  • 3 tablespoons tequila
  • 2 tablespoons fresh orange juice
  • Coarse salt
  • Lime wedges, for serving (optional)


  1. In a medium saucepan, cook 3 3/4 cups water and sugar over medium-high heat, stirring, until sugar has dissolved, about 1 minute. Stir in lime zest and juice, tequila, and orange juice. Season with 1/4 teaspoon salt.

  2. Pour mixture into a shallow dish; cool, then cover tightly with plastic wrap. Freeze until set, 6 hours or overnight. Using the tines of a fork, scrape mixture until flakes form. Freeze (covered) until ready to serve. Garnish with lime wedges, if desired.

Cook's Notes

Chilling the dish in the freezer before pouring in the lime mixture will help the granita freeze faster.

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