Strawberry Margarita Granita

Author Sam Merritt


  • 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)


  • 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 straberries in the blender, and pulse until well-combined.
  • Pour the mixture into a 13x9 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.