Fresh strawberries soaked in tequila and triple sec make these the perfect summertime treat. These strawberry margarita granitas are like adult slushy snowballs—bright, icy, and refreshing.
It’s the weekend and the forecast calls for sun and heat—so why not cool off with something special?
These strawberry margarita granitas combine ripe strawberries, fresh lime, and a splash of tequila and triple sec for a bright, frozen drink that tastes like a fruity margarita turned into a spoonable slush.
I favor frozen margaritas—there’s something irresistible about an icy, tart drink that’s a little boozy and perfect for sharing. These granitas are chilled in a shallow pan, scraped with a fork to create flaky ice crystals, and served like a tequila-infused strawberry snowball. If you like, rim the glass with sugar before serving for a pretty, sweet finish.
For the best flavor, use silver (blanco) tequila so the spirit doesn’t overpower the strawberries. The fruit should remain the star here, so a clear tequila works especially well, though a reposado or gold tequila can be used if that’s what you have on hand.
Enjoy these granitas as a cool afternoon treat or a celebratory cocktail alternative—bright, icy, and simple to make.
Strawberry Margarita Granita
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Ingredients
- 1 lb strawberries, stems removed
- 1 cup water
- ¾ cup sugar
- 4 oz silver tequila
- 1.5 oz triple sec
- 3 oz lime juice, (fresh squeezed is best but not required)
Instructions
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Pulse the strawberries in a blender until smooth. Set the puree aside.
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In a small saucepan over medium heat, stir the sugar into the water until it dissolves.
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Remove the syrup from heat and stir in the tequila, triple sec, and lime juice.
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Pour the tequila mixture into the blender with the strawberries and pulse until fully combined.
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Transfer the mixture to a 13×9 glass dish, cover, and freeze for 1 hour.
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After one hour, scrape the surface with a fork to break up the forming ice crystals.
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Return to the freezer and continue freezing at least two more hours, scraping with a fork every 30 minutes to create a flaky texture.
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Before serving, use a fork to fluff the granita so it’s spoonable and light.
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Optional: Run a lime wedge around the rim of a glass and dip it in turbinado or granulated sugar for a sugared rim.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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