What's better than a margarita for beating the summer heat? A frozen margarita. And what's even better than that? A margarita granita... a cocktail to eat with a spoon.
Granita differs from your typical frozen margarita because the ice crystals are larger and it has a nice, icy crunch to it.
For this particular recipe, we've opted to use gold tequila. Although you could certainly use silver or white tequila for a tasty outcome, we love the gold tequila because it's sweet and smooth and has just the faintest hint of caramel, which adds something extra special to this fresh granita.
- 2 cups water
- 1 cup sugar
- 2/3 cup fresh lime juice (4-5 limes)
- 1/3 cup fresh squeezed lemon juice (2-3 lemons)
- 5 ounces gold tequila
- Lime wedges
- Coarse salt to rim glasses (we love kosher salt for its flaky and irregular crystals.)
- Whisk the water and sugar in a heavy saucepan over medium heat just until the sugar dissolves.
- Pour the sugar mixture into a glass baking dish. Cool completely.
- Whisk in the tequila and lime juice.
- Freeze the mixture until it becomes slushy, roughly 2 hours. Using a fork, break up ice crystals and stir it around a bit.
- Continue freezing the granita until completely frozen, stirring with a fork every hour or so to form crystals. This should take roughly 4 hours. The granita keeps fine overnight, if you'd like to make it ahead of time.
- Remove from freezer when ready to enjoy and loosen with a fork.
- Pour coarse salt into a small, shallow plate.
- Run a lime wedge along the rim of each of the 4 glasses and dip in the coarse salt. (We like to do just half of the glass.)
- Divide the granita among the glasses.
- Garnish with fresh lime wedges, if desired, and serve with a spoon.