Margarita Granita
2
- Prep Time5 min
- Total Time10 min
- Makes1 1/2 cups
Recipes and text by Camilla Wynne; produced by Aimee Nishitoba; photography by Christie Vuong; food styling by Ashley Denton; prop Styling by Nicole Billark.
This tangy, slightly boozy granita makes a bright and puckery contrast to vanilla ice cream. It’s also refreshing on its own—or served over sliced fruit— when you want something that hits the sweet spot between frozen treat and cocktail.
Ingredients
¾ cup freshly squeezed lime juice
6 tbsp agave nectar
1 tbsp orange liqueur
1 tbsp tequila
½ tsp kosher salt
Zest of 1 lime
Instructions
Whisk lime juice with agave, orange liqueur, tequila, salt, lime zest and 2 tbsp water in a 9-x-5-in. loaf pan.
Freeze, whisking every 30 min and scraping down sides, until mixture is frozen but soft and smooth, 3 to 4 hrs total. Cover and keep frozen if not using immediately.
This recipe is part of a feature on building your own ice cream sundae bar.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
