alcoholic granita, tequila granita

Tequila and Orange Granita

This refreshing, Mexican inspired tequila and orange granita is full of flavour. There is no need to churn a granita, so you don’t need an ice cream machine to make it, just freeze in a shallow container and mash well with a fork. You are looking to serve your granita with a fine slushy consistency. Don’t worry if it freezes solid, just allow it to warm up a little and mash again with a fork before serving. Try serving it in small glasses as an alternative to welcome drinks or as an after dinner dessert.

alcoholic granita, tequila granita
Tequila and Orange Granita
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Recipe Notes

If, when you take your granita out of the freezer to serve it you find it has frozen solid just allow it to warm up and begin to melt, then mash with a fork.

Don't add more tequila than the recipe recommends, too much alcohol will stop your granita from freezing.

Nutrition Facts
Tequila and Orange Granita
Amount Per Serving
Calories 98 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.02g
Sodium 0.5mg 0%
Potassium 167mg 5%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 18g
Protein 1g 2%
Vitamin A 4%
Vitamin C 82%
Calcium 4%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
20minutes
Churn Time
4hours
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
20minutes
Churn Time
4hours
Nutrition Facts
Tequila and Orange Granita
Amount Per Serving
Calories 98 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.02g
Sodium 0.5mg 0%
Potassium 167mg 5%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 18g
Protein 1g 2%
Vitamin A 4%
Vitamin C 82%
Calcium 4%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. Put the sugar and water into a saucepan. Using a vegetable peeler thinly peel the rind from three of the oranges and let it drop into your pan of sugar and water. Bring to the boil, stirring to dissolve the sugar.
  2. Pour your syrup, including the orange peel into a bowl or jug, cool then chill.
  3. Once chilled, strain your syrup into a shallow freezer proof container. Squeeze all the oranges including those you peeled and strain the juice into the syrup. Add the tequila. For best results your mixture should be around 2.5cm or 1 inch deep.
  4. Cover and freeze for around 2 hours until the mixture around the sides of your container is mushy. Mash well with a fork and return to the freezer.
  5. Freeze for around another 2 hours, mashing again after around an hour.
  6. You want to serve your granita with a fine slushy consistency. Scoop into small glasses or bowls and enjoy!
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