Tequila Sunrise slushie

AT A GLANCE

  • Serves 6 - 8 people

A Tequila Sunrise can be a less than appetising concoction of orange juice (all too often pre-packaged, rather than freshly squeezed) and tequila, stained at the bottom with grenadine to create the signature "sunrise" effect. Less well-known is the original, a rather more appealing combination of lime juice (fresh, of course), tequila and crème de cassis. This is our interpretation of the original version - as a cocktail slushie. Start this recipe a day ahead to freeze the granita.

  • To serve: crème de cassis and lime wedges
  •  
  • Tequila-lime granita
  • 330 gm (1½ cups) caster sugar
  • 300 ml lime juice
  • 100 ml tequila blanco
  • 100 ml soda water
01   For tequila-lime granita, stir sugar and 375ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook for 1 minute. Remove from heat, add remaining ingredients, then refrigerate until chilled. Transfer to a container and freeze until firm (overnight). Scrape into ice crystals with a fork and freeze again until required. Scrape with a fork once again just before serving to loosen the ice crystals.
02   To serve, spoon tequila-lime granita into chilled serving glasses and drizzle with crème de cassis. Top up with more granita and serve with extra cassis to taste, and lime wedges.

Topics:

LIMES, TEQUILA, DESSERT, SPRING, DRINKS, MODERN AUSTRALIAN

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

MEGAN MORTON , EMMA KNOWLES

FEATURED IN

Nov 2013

Nov 2013

View Full Site