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.

Print

Margarita Granita

Course Dessert

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 3 cups Margarita mix
• 4 oz. tequila
• 1 oz. Grand Marnier
• zest of 1 lime
• coarse salt

Instructions

• 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.

Notes

Simply add a 1/2 cup of pureed fruit, such as strawberries or peaches to create a fruity Margarita Granita.

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Grilled Chicken Tequila Burgers {with Cilantro-Lime Mayo}.

Recipe Inspiration.  I’ve mentioned before that recipe ideas come to me in many ways.  Today for example, I spent my lunch break at the hair salon, a place I love for these three reasons:  first I adore my stylist and love hearing about her recent travels and life experiences; second because I always leave feeling refreshed and happy; and third because they have the best assortment of magazines!!  Today I left with 16 snapshots of recipes and ideas that I MUST try.  My head is spinning with fresh new visions. 

Tonight however, I saw this recipe for Grilled Chicken Tequila Burgers in this month’s issue of Southern Living and thought it was right up my alley.  We just slightly tweaked the recipe by adding 1 Tbl. olive oil for improved moisture and substituted sliced tomatoes for red bell pepper.

Tonight was the trial run and we give them thumbs up for flavor.  With each bite a new ingredient spoke up…the lime zest, jalapeno, cilantro, even the slightest hint of tequila.  And let’s not forget the Cilantro-Mayo…perfect.  Yep, we’ll be making these again very soon!

Note:  Tequila Burgers do have tequila in them and just like the wine you braise with….choose something good (that you’d actually drink) but it doesn’t have to be great.  Let’s just say the mini Patron bottles may have been a bit more about character and product placement. 

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