MARGARITA GRANITA
Steps:
- Stir the water and sugar in heavy medium saucepan over medium heat until the sugar dissolves. Increase the heat and bring to a boil. Pour into medium bowl. Stir in the lime juice, agave nectar, tequila and lime peel. Refrigerate until cold, about 2 hours.
- Transfer the mixture to a container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead and kept frozen.)
- Freeze 4 margarita glasses for 1 hour. Scrape the granita into the frozen glasses and serve immediately.
MARGARITA GRANITA
Spoon granita into salt-rimmed glasses, cocktail style. Rub rims with a lime wedge (or dip in water); then dip in a shallow bowl of coarse salt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h10m
Number Of Ingredients 7
Steps:
- In a medium saucepan, cook 3 3/4 cups water and sugar over medium-high heat, stirring, until sugar has dissolved, about 1 minute. Stir in lime zest and juice, tequila, and orange juice. Season with 1/4 teaspoon salt.
- Pour mixture into a shallow dish; cool, then cover tightly with plastic wrap. Freeze until set, 6 hours or overnight. Using the tines of a fork, scrape mixture until flakes form. Freeze (covered) until ready to serve. Garnish with lime wedges, if desired.
Nutrition Facts : Calories 168 g
MARGARITA GRANITA
Steps:
- Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into bowl. Add lime juice, lemon juice, triple sec, tequila and lime peel. Cover and freeze, scraping crystals with fork every hour until completely frozen into small crystals. Dip the rims of frozen margarita glasses into water then into a bowl with additional sugar. Scoop granita into glasses. Garnish with lime slices.
MARGARITA GRANITA
Steps:
- In a medium saucepan, bring the water and sugar to a boil over medium-high heat, stirring, until sugar has dissolved, about 1 minute. Remove from heat. Stir in lime zest and juice, tequila, orange juice, and salt.
- Pour mixture into a 2-quart shallow nonreactive baking dish; let cool, then cover tightly with plastic wrap. Freeze until set, about 6 hours (or up to 1 day). Using the tines of a fork, scrape mixture until flakes form. Granita is best served immediately, but can be covered and frozen up to several hours. Serve with lime wedges, if desired.
- Fast freeze
- Chilling the dish in the freezer before pouring in the lime mixture will help the granita freeze faster.
- serving suggestion
- Spoon granita into salt-rimmed glasses, cocktail style: Rub rims with a lime wedge (or dip in water), then dip in a shallow bowl of coarse salt.
- nutrition information
- (Per Serving)
- Calories: 117
- Fat: 0g
- Protein: 0.1g
- Carbohydrates: 29g
- Fiber: 0.1g
MARGARITA GRANITA WITH SPICY SHRIMP
While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect for Cinco de Mayo. It features two favorites: shrimp and margaritas! -Nancy Buchanan, Costa Mesa, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lime juice, tequila, Triple Sec and 3 teaspoons lime zest., Transfer to an 11x7-in. dish; cool to room temperature. Freeze 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes., In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers., Lightly oil grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink., Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime zest; serve with shrimp.
Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 4g protein.
MARGARITA GRANITA
Make and share this Margarita Granita recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients. Pour into ice cream maker and follow directions for ice cream.
- For Strawberry Margarita variation: Add 1/2 cup pureed strawberries.
GOLDEN MARGARITA GRANITA
Is it a dessert? Or is it a cocktail...? That is the great thing about this recipe-it can be both! This is a creative twist on two classic favorites. Notice that I am using an already made margarita mix rather than making my own; I usually make this for entertaining, so buying the mix is much more practical (and saves you from juicing a million limes!) Just make sure you buy a good one. If you prefer to make your own, that is fine. Just don't add too much alcohol or it won't freeze.
Provided by Sommer Clary
Categories Beverages
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow, rectangular pan, combine the tequila, margarita mix, orange juice and Grand Marnier. Place in the freezer. After about 1 ½ hours, scrape the top with a fork to form "snow", slowly working your way to the bottom of the pan. Return to the freezer. Wait another 1 ½ hours, and repeat this step. Repeat the scraping occasionally until it is ready to serve.
- To serve: rub the rim of a chilled martini glass with lime juice and dip rim in salt, scoop in the granita, and garnish with lime and orange twist. Serve immediately.
Nutrition Facts : Calories 18.6, Fat 0.1, Sodium 0.4, Carbohydrate 4.3, Fiber 0.1, Sugar 3.5, Protein 0.3
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- Bring 3 cups water and sugar to a boil in a saucepan, stirring mixture constantly. Pour into a large bowl; add lime juice and next 4 ingredients. Cover and freeze 8 hours.
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- In a small saucepan, heat the sugar and water, stirring, until the sugar is completely dissolved. Remove from the heat and stir in the tequila, lime and orange juices, and Cointreau until well combined.
- Pour the mixture into a 13-by-9-inch glass baking pan or plastic container and clear a flat space in the freezer for the pan. Freeze until slushy, about 3 hours.
- Run the tines of a fork through the granita several times to break it up. Return to the freezer and repeat, breaking it up every 2 hours or so, until the granita is icy throughout, about 8 hours total. The granita will remain slushy rather than freeze hard.
- Transfer the granita to a resealable container, being careful to pack it very loosely, and freeze for up to 3 days.
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