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Brooks Tropicals


Lime Margranita

My dinner parties are not spent in the kitchen unless my guests are there with me. Here's a great dessert that I can mostly make ahead of time, with the final prep done by the guests themselves.


2 1/2 cups water
1 cup sugar
12 small or 6 large limes (2/3 cup lime juice)
1/3 cup tequila
4 tbs triple sec
1/8 tsp salt
Bowl dip
2 small or 1 large lime (3 tbs juice)
1/4 cup kosher salt
1 lime for garnish

Yield: 6 servings
Prep time: 15 minutes plus 4 hours of freezing


1. Over high heat, add water to a large saucepan. Bring to a boil. Add the sugar and stir to dissolve. Remove from heat.
2. Add the juice of the limes, tequila, triple sec and salt. Stir to combine. Let cool to room temperature.
3. When cooled, pour into a freezable rectangular storage container. Place plastic wrap on the surface of the mixture, then cover and freeze until somewhat firm, about 4 hours.
4. On a small-rimmed plate that fits the diameter of the bowls being used, put the juice of 2 limes. On another plate, spread the salt around the sides of the plate. Dip the rims of the serving bowls in the lime juice first, then in the salt.
5. Slice the remaining lime into 6 slices.
6. Scrape the frozen lime mixture with a fork to get a rocky texture.
7. Scoop into the individual bowls and serve immediately with a slice of lime.

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