HALE W18 Masthead

Pomegranate, Lime & Tequila Granita

Anisa Sabet

Tart and refreshing pomegranate and lime granita spiked with a dash of tequila.

A perfect treat for balmy nights.


What you need

  • Large mixing bowl
  • Shallow baking tray or dish



Makes approx 1L

  • 3 cups pomegranate juice
  • 3/4 cup simple syrup (3/4 cup hot water mixed with 3/4 cup of sugar)
  • Juice from 2 limes
  • 60-120ml tequila (depending on taste)



1. In the large mixing bowl, mix together all the ingredients, then pour into a shallow dish and pop into the freezer.

2. Allow to chill for 4-5 hours, then using a fork, roughly scrape the surface of the granita until it’s crystallised. Pop into the freezer to set for another 4-5 hours or overnight. Best served within a week.


Storage: Will keep in the freezer for up to a week.

For more recipes, check out Canberra-based food and recipe blog, The Macadames.


Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author

Denman W18 Leaderboard