Strawberry Margarita Granita Recipe — Refreshing Frozen Cocktail

Fresh strawberries soaked in tequila and triple sec make the perfect summertime treat. These strawberry margarita granitas are like adult slushy snowballs—bright, icy, and refreshing.

Warm weather calls for something cold and lively—how about a strawberry margarita granita?

If you like frozen margaritas, you’ll love these. They combine pureed fresh strawberries with lime, tequila, and triple sec, then freeze into a textured slush that you scrape with a fork. Serve in sugar-rimmed glasses or scoop into bowls and enjoy with a spoon.

These granitas are slightly different from a standard blended margarita. A granita is made by freezing the mixture in a shallow pan, letting it partially set, and periodically scraping the icy surface to create a light, flaky texture. The result is a strawberry-forward, slightly boozy frozen treat that’s perfect for hot afternoons or casual gatherings.

I prefer silver (blanco) tequila for this recipe because it lets the strawberry flavor shine. If you only have gold tequila, that will work too—just use what you enjoy. Fresh-squeezed lime juice is recommended for bright acidity, but bottled will do in a pinch.

Enjoy this easy, fruity recipe all summer long.

Strawberry Margarita Granita

Fresh strawberries doused in tequila and triple sec for the best summertime drinks yet!

Prep:
5

Total:
5

Servings:
2 drinks

Ingredients

1 lb strawberries, stems removed
1 cup water
3/4 cup sugar
4 oz silver tequila
1.5 oz triple sec
3 oz lime juice (fresh squeezed recommended)

Instructions

In a large blender, pulse the strawberries until smooth. Set aside.
In a medium saucepan over medium heat, dissolve the sugar into the water, stirring until the syrup is clear.
Remove the syrup from heat and stir in the tequila, triple sec, and lime juice.
Pour the tequila mixture into the blender with the strawberries and pulse until combined.
Pour the mixture into a 13×9 glass dish, cover, and freeze for 1 hour.
After 1 hour, use a fork to scrape and stir the slushy surface. Return to the freezer.
Freeze at least 2 more hours, scraping with a fork every 30 minutes to create a flaky texture.
Before serving, break up the granita with a fork. If desired, rim glasses with lime and dip in sugar (turbinado works well).

Nutrition

Nutrition information is an estimate and should be used as a guide only.

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