This margarita granita is just what’s needed in the heat of summer. It can be yours in 3 hours of freezer time, scraping with a fork every hour. Serve in bowls or as a slushy cocktail in a glass.
In advance: make a batch of double simple syrup and get it chilled. Double simple is a 2:1 ratio versus simple syrup’s 1:1. See Edible Bozeman’s Spring 2026 recipe for a good syrup overview, or my recipe on RIPE (rose geranium or any other flavor).
Recipe published in Edible Bozeman, Summer 2026.
Margarita Granita
Ingredients
- ½ cup freshly squeezed lime juice about 4 to 6 limes
- ½ cup double simple syrup, chilled
- 4 tablespoons tequila blanco I'm quite enjoying Lalo
- 2 tablespoons triple sec Cointreau for the deluxe treatment
- 1½ cups water
Instructions
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Combine lime juice, double simple syrup, tequila, triple sec, and enough water to bring total liquid to 3 cups. Pour into an 8-by-8-inch glass dish and freeze. Scrape the granita with a fork every hour until slightly slushy and completely flaked, usually about 3 hours. Enjoy!
Granita keeps surprisingly well in the freezer—for days and days, making it an ideal make in advance refresher.
