Tequila Sunrise slushie
Australian Gourmet Traveller recipe for Tequila Sunrise slushie.
- 20 mins preparation
- 1 min cooking plus cooling, freezing
- Serves 6 - 8
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Ingredients
- To serve: crème de cassis and lime wedges
Tequila-lime granita
- 330 gm caster sugar (1½ cups)
- 300 ml lime juice
- 100 ml tequila blanco
- 100 ml soda water
Method
Main
- 1For 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.
- 2To 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.