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Cinco de Mayo: Margarita Granita

Source of Recipe


From "Without Reservations" by Joey Altman



List of Ingredients



• 1 cup sugar
  
• ½ cup tequila
  
• 6 Tbsp fresh lime juice
  
• ¼ cup fresh orange juice
  
• ¼ cup Cointreau
  
• Mint sprigs, for garnish (optional)
  






Instructions



1. Heat the sugar with 2½ cups 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 mixed.
   
   
2. Pour the mixture into a 13- x 9-inch glass baking pan or covered plastic container, and clear a flat space in the freezer for the pan. Freeze until slushy, about 3 hours, then break up the mixture by running the tines of a fork through it several times.
   
   
3. Repeat every 2 hours or so, until the granita is icy throughout, about 8 hours. (It will not freeze hard, as alcohol has a very low freezing temperature.) At the end, you will have piles of fine slivers of very flavorful ice that melt when they hit your tongue. Pack the granita loosely in a covered plastic container and freeze for up to 3 days. To serve, scoop the granita into martini glasses and garnish with a sprig of mint, or mint leaves cut into thin ribbons, if desired. Serve quickly -- it melts fast!
   
   Makes 8 servings.