While I generally order my Margaritas on the rocks with salt, if I’m going to have one frozen – bring me a spoon please. Today is National Margarita Day, too great a Post op to pass on (ha!).
I decided this would be a chance to make my first Granita. The Granita originated in Italy and can vary in texture and flavor throughout regions depending on the ingredients and freezing method. I’ve seen some lovely Granita recipes on the pages of fellow food lovers. And have been taking notes of the ones I will try when the warm weather comes back around…flavors such as Wild Strawberry, Cucumber Mint, and Pink Grapefruit come to mind and I absolutely can not wait to make a Mojito Granita. However for today, on her special day, we’ll enjoy Margarita Granita style.
Traditionally a Granita is made by boiling water and sugar, then adding flavorings such as fruit juice or pulp. I promise I will make my next batch from scratch, but I must confess this time I took the easy way out and used my favorite Margarita Mix, then added Tequila and Grand Marnier. You can certainly leave out the alcohol for a virgin version of this yummy treat.
All I did to achieve this wonderfully refreshing dessert (perfect Summer Thyme after dinner delight), was to combine Margarita Mix, Tequila, and Grand Marnier in a shallow metal baking dish. I covered it with plastic wrap then placed it in the freezer for an hour or so. Gave it a little stir with a fork to break up the ice that was forming. I then let it go overnight, it was mostly frozen solid. Before serving, I used a fork to scrap through the mixture creating shaved ice. With the alcohol it won’t freeze solid like a fruit juice Granita might and therefore the texture is a bit coarser than is classic. I served the Margarita Granita in individual glasses rimmed with salt and sprinkled with lime zest. And don’t forget the spoons.
- 3 cups Margarita mix
- 4 oz. tequila
- 1 oz. Grand Marnier
- zest of 1 lime
- coarse salt
- Combine Margarita Mix, Tequila, and Grand Marnier then pour into a shallow metal baking dish. Cover with plastic wrap and place in the freezer for an hour.
- Stir mixture, then freeze an additional 6 hours or overnight.
- Scrap mixture with a fork creating the shaved ice. Store in freezer until ready to serve.
- Serve in individual glasses rimmed with salt. Sprinkle with lime zest.
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