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Pink Grapefruit & Lime Margarita Granita with Pink Peppercorn Salt Edge

This Margarita recipe is a serious game-changer. While the classic is good, using in-season citrus like pink grapefruits adds a complex and creative spin on the bartenders favourite. Perfect for dinner parties or relaxed drinks, make this recipe shine by using blood oranges or any other in-season citrus.

Pink Grapefruit & Lime Margarita Granita with Pink Peppercorn Salt Edge

Serves 6-8

1 cup caster sugar
1½ cups pink grapefruit juice
¼ cup lime juice
tequila, to serve

Pink Peppercorn Salt

1 tbsp pink peppercorns
¼ cup sea salt flakes
2 tsp pink grapefruit juice

Place sugar and 2¼ cups of water in a saucepan over low heat. Stir until sugar dissolves. Set aside to cool completely.

Pour sugar syrup into a jug with grapefruit and lime juice; mix well. Pour into 20cm x 30cm tin or a shallow metal container. Freeze for 2 hours. Scrape with a fork; return to freezer. Break ice crystals with a fork twice more over 6 hours or until granita is frozen.

Meanwhile, to make pink peppercorn salt, lightly crush peppercorns and salt in a mortar and pestle. Stir through grapefruit juice. Wet the rim of 6-8 serving glasses and push into peppercorn salt. Rake granita with a fork and scoop ½ cup into each glass. Add a shot of tequila to each; serve.

Tip: Pink grapefruit can be replaced with blood oranges
or tangelos.

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