Margarita Granita

• 3 3/4 cups water
• 1 cup plus 2 tablespoons sugar
• 1 tablespoon finely grated lime zest, plus 1/4 cup plus 2 tablespoons fresh lime juice (from about 3 limes)
• 3 tablespoons tequila
• 2 tablespoons fresh orange juice
• 1/4 teaspoon coarse salt
• Lime wedges, for serving (optional)

1. In a medium saucepan, bring the water and sugar to a boil over medium-high heat, stirring, until sugar has dissolved, about 1 minute.
2. Remove from heat.
3. Stir in lime zest and juice, tequila, orange juice, and salt.
4. Pour mixture into a 2-quart shallow nonreactive baking dish; let cool, then cover tightly with plastic wrap.
5. Freeze until set, about 6 hours (or up to 1 day).
6. Using the tines of a fork, scrape mixture until flakes form.
7. Granita is best served immediately, but can be covered and frozen up to several hours.
8. Serve with lime wedges, if desired.
9. Chilling the dish in the freezer before pouring in the lime mixture will help the granita freeze faster.
10. Spoon granita into salt-rimmed glasses, cocktail style: Rub rims with a lime wedge (or dip in water), then dip in a shallow bowl of coarse salt.
11. (Per Serving)
12. Calories: 117
13. Fat: 0g
14. Protein: 0.1g
15. Carbohydrates: 29g
16. Fiber: 0.1g

water, sugar, lime zest, tequila, orange juice, coarse salt, lime wedges

Taken from www.epicurious.com/recipes/food/views/margarita-granita-387705 (may not work)