This Strawberry Margarita Granita is a frosty, refreshing treat that combines the sweetness of ripe strawberries with a zesty lime kick. Perfect for hot days, its icy, granular texture melts on your tongue, delivering a burst of fruity flavor with every spoonful. Ready in just 5 minutes, it’s an effortless way to impress your guests or treat yourself to something special.
Packed with vitamin C and natural sweetness, this vibrant dessert feels indulgent yet light. The tangy tequila and triple sec balance the strawberries’ natural sugars, creating a harmonious blend of flavors. Whether you’re hosting a summer gathering or enjoying a quiet moment, this granita is a delightful escape in every bite.
Ingredients for Strawberry Margarita Granita
- 1 lb strawberries (stems removed, fresh or frozen)
- 1 cup water
- ¾ cup sugar (adjust to taste or substitute with honey or agave syrup)
- 4 oz silver tequila (use a good-quality tequila for best flavor)
- 1.5 oz triple sec (or substitute with Cointreau or orange liqueur)
- 3 oz lime juice (freshly squeezed is best, but bottled works too)
- Optional: Turbinado sugar or regular sugar for rimming glasses
Step-by-Step Instructions
- Puree the strawberries: In a large blender, pulse the strawberries until smooth. Set aside (you’ll use the blender again later).
- Make the syrup: In a medium saucepan over medium heat, combine the water and sugar. Stir constantly until the sugar dissolves completely. Remove from heat.
- Add the liquids: To the warm syrup, add the tequila, triple sec, and lime juice. Stir to combine.
- Blend the mixture: Pour the tequila mixture into the blender with the strawberry puree. Pulse until well-combined and smooth.
- Freeze the granita: Pour the mixture into a 13×9-inch glass dish. Cover and freeze for 1 hour.
- Scrape and stir: After 1 hour, use a fork to scrape and stir the partially frozen mixture, breaking up any ice crystals. Return to the freezer.
- Repeat scraping: Every 30 minutes for the next 2 hours, scrape and stir the granita with a fork to create a fluffy, icy texture.
- Serve: Before serving, use a fork to break up the granita into light, flaky pieces. For a festive touch, rim glasses with lime juice and sugar (optional).
Perfect Pairings: Serving Suggestions
Serve your Strawberry Margarita Granita in chilled margarita glasses for an extra refreshing touch. For a fun twist, rim the glasses with sugar or salt by running a lime wedge around the edge and dipping it in your choice of coating. Pair it with light appetizers like shrimp ceviche or fresh guacamole for a complete summer treat.
Make It Your Own: Recipe Variations
Swap out strawberries for other berries like raspberries or blackberries for a different flavor profile. If you prefer a non-alcoholic version, simply omit the tequila and triple sec and add a splash of orange juice for a citrusy kick. You can also adjust the sweetness by reducing the sugar to ½ cup for a tangier granita.
Freeze Like a Pro: Storage Tips
Store any leftover granita in an airtight container in the freezer for up to 1 week. Before serving, let it sit at room temperature for 5 minutes, then use a fork to fluff it up again. This ensures the perfect slushy texture every time.
Quick Tips for Success
Use a high-powered blender for the smoothest strawberry puree. If you’re short on time, freeze the granita in a shallow metal pan—it chills faster than glass. Don’t skip the stirring step every 30 minutes; it’s key to achieving that signature granita texture.
Common Questions Answered
Can I use frozen strawberries?
Yes, but thaw them first and drain any excess liquid to avoid diluting the flavor.
Is fresh lime juice necessary?
While fresh lime juice is ideal, bottled lime juice works in a pinch—just adjust to taste.
Can I make this ahead?
Absolutely! Prepare it the day before and follow the storage tips for best results.
Strawberry Margarita Granita
Ingredients
- 1 lb strawberries stems removed
- 1 cup water
- 3/4 cup sugar
- 4 oz silver tequila
- 1.5 oz triple sec
- 3 oz lime juice fresh squeezed is best but not required
Instructions
- In a large blender, pulse your strawberries until they are pureed. Set aside (you will need the blender again)
- In a medium saucepan over medium heat, dissolve the sugar into the water, stirring constantly.
- Remove from heat and add the tequila, triple sec, and lime juice.
- Pour your tequila mix into your strawberries in the blender, and pulse until well-combined.
- Pour the mixture into a 13×9 glass dish, cover, and freeze for 1 hour.
- Remove at the 1 hour mark and use a fork to stir up the slushied contents of the granita.
- Return to freezer and freeze at least 2 more hours, stirring/scraping again with a fork every 30 minutes.
- Use a fork to break up the granita again before serving.
- *If desired, run a lime around the rim of a glass and dip in sugar (I used turbinado sugar) before serving.