Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

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.

Share on Facebook Pin on Pinterest Share by Email

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney