We’re putting a blackberry sage twist on this classic margarita with our Blackberry Sage Margarita Granita recipe.
Do you order your margarita blended or on the rocks?
There are die hard fans of both options, and everyone seems to have a strong opinion in the Great Margarita Debate. (And don’t even get me started on salt or no salt debate!)
But I, Colleen, am going to let you guys in on a little secret. My ultimate margarita isn’t blended OR shaken. It’s a margarita granita!
First of all, no cocktail looks prettier than when it’s been frozen into thousands of gorgeous ice crystals.
Second (and not to get all technical) but one of the most tricky aspects of cocktail making is dilution or the amount of melted ice water that makes it into your final drink.
What is a Margarita Granita?
A margarita granita is a type of frozen margarita. Yet, it has a frozen slushy texture similar to shaved ice.
When you order your usual margarita cocktail and if it tastes too weak or too strong, dilution is often to blame.
Dilution can also mess with the temperature of the drink, which will throw the sweet-sour balance off as well. (We taste sweetness more strongly at warmer temperatures).
So basically, dilution is often the culprit in a bad drink. In this granita, dilution is completely controlled. So it tastes the same — amazing — every time.
And because of its snow cone like texture, it’s common to have a granita with a spoon.
Ingredients in a Blackberry Sage Margarita Granita
Sage pairs incredibly well with tequila, and tart, juicy blackberries add depth to lime.
When I’m craving the ultimate margarita, this is what I crave. If you love a good marg — shaken OR blended — you really need to try this Blackberry Sage Margarita Granita!
Recipe Notes and Tips
Once you taste a margarita granita, you’ll definitely want to try some of your other favorite cocktails in granita form.
You can sub different liquors, fruits, and herbs into this recipe if you keep the proportions generally the same! A super easy swap is rum for the tequila, which makes a daiquiri granita.
How long will a margarita granita keep?
A margarita granita is best when eaten within 2 days. If it becomes too hard and dry in the freezer, let it stand at room temperature for 5 minutes and fluff with a fork before serving.
More Easy Margarita Recipes
I’ll be making these all summer long for barbecues and porch parties — it’s easy to double or triple the recipe for a crowd, plus you can make it ahead of time and serve everyone at once!
How fun would margarita granitas be for a Cinco de Mayo celebration?
Blackberry Sage Margarita Granita Recipe
- 4 oz tequila
- 4 oz Cointreau or any triple sec or orange liqueur of your choice
- 6 oz blackberries
- 16 fresh sage leaf
- 2 oz lime juice fesh squeezed, strained
- 2 oz simple syrup
- 1 cup water
- 1/8 tsp kosher salt
- Combine the tequila, Cointreau, blackberries and sage leaves in a blender. Pulse twice, then blend on high speed for 4-6 seconds, just until well blended.
- Strain the mixture through a fine mesh sieve (stirring speeds up this process considerably!) into a mixing bowl, add the remaining ingredients, and stir. Pour into a flat bottom-ed pan or baking dish (13-by-9-by-2-inch works best) and cover with plastic wrap.
- Place the pan in the freezer, then stir thoroughly with a fork (make sure you really scrape the sides!) every half hour for about 4 hours, until the consistency is light and fluffy, almost like sorbet.
- Spoon the granita into serving dishes and serve immediately, or cover and return to the freezer.