MARGARITA GRANITA

AvatarCaxton magazines staff
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Caterer Tamsin Snyman of Bay Gourmet (021 790 3367), daughter of famous foodie Lannice, has inherited her mother’s confident charm and practical style – especially when it comes to entertaining

MARGARITA GRANITA

INGREDIENTS

  • 750ml water
  • 250ml sugar
  • 100ml lemon juice, freshly squeezed
  • 125ml lime juice, freshly squeezed
  • 90ml Triple Sec
  • 90ml Tequila
  • zest of 2 limes, grated
  • fresh mint, for garnish

METHOD

1. Combine the water and sugar in a saucepan and bring to the boil, stirring constantly until the sugar dissolves. Pour the mixture into a freezer-friendly container. Mix in the lemon juice, the lime juice, Triple Sec, Tequila and lime rind. Freeze for at least 8 hours.
2. When ready to serve, scrape the mixture up with a fork or spoon into chilled serving glasses. Garnish with fresh mint and serve. Keep any leftover granita in the freezer for up to 6 months.

Cook’s tip: The rind of any seasonal citrus fruit can be used in place of the lime zest, such as oranges or lemons. For an unusual variation, try naartjie.

This recipe serves 20 as a palate cleanser.