Amy Andrews serves up an icy, limey, and deliciously palate cleansing margarita granita that transforms a childhood favorite lime shaved ice into an adult dessert worth talking about—especially if you use a high-quality tequila blanco. Equal parts lime juice and rich simple syrup don’t overpower the taste of the tequila; they accentuate the depth of flavors in the blue agave spirit.
SERVES 4
½ cup freshly squeezed lime juice (from about 4–6 limes)
½ cup chilled rich simple syrup*
4 tablespoons tequila blanco
2 tablespoons triple sec
About 1½ cups water
Combine lime juice, rich syrup, tequila, triple sec, and enough water to bring total liquid to 3 cups. Pour into an 8-by-8-inch glass dish and freeze. Scrape the granita with a fork every hour until slightly slushy and completely flaked, usually about 3 hours. Enjoy!
This keeps well for several days in the freezer.
*Edible Bozeman’s recipe for a rich simple syrup can be found in our Spring 2026 edition (available online). Make it in advance so it will be well-chilled before combining with the granita ingredients.
Mother-daughter duo Brie Schaeffer Thompson and Michelle Schaeffer, co-founders of OLIVELLE in Bozeman, sponsored our summer recipe photo shoot and curated tableware and settings that allow the food to shine.
Inventory may vary. Please check with Olivelle for current selections.
