Easy Margarita Granita Recipes

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.

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.

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.

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.

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

Steps:

• Combine all ingredients in a blender and blend on high 1 or 2 minutes, or until smooth and frothy.
• Spoon into glasses and serve.

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.

Steps:

• Add water and sugar to a saucepan; bring to a boil, stirring constantly.
• Pour mixture into a large bowl (one that will fit in your freezer).
• Add in the lime juice, lemon juice, triple sec, tequila, and lime rind; stir to combine.
• Cover and freeze for 8 hours.
• Add frozen mixture to an electric blender or food processor and process until slushy.
• Wet the rim of margarita glasses, then dip rims into sugar.
• Spoon the slushy granita into the glasses.