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Tequila Sunrise slushie

Australian Gourmet Traveller recipe for Tequila Sunrise slushie.

By Emma Knowles
  • 20 mins preparation
  • 1 min cooking plus cooling, freezing
  • Serves 6 - 8
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Tequila Sunrise slushie


  • To serve: crème de cassis and lime wedges
Tequila-lime granita
  • 330 gm caster sugar (1½ cups)
  • 300 ml lime juice
  • 100 ml tequila blanco
  • 100 ml soda water


  • 1
    For tequila-lime granita, stir sugar and 375ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook for 1 minute. Remove from heat, add remaining ingredients, then refrigerate until chilled. Transfer to a container and freeze until firm (overnight). Scrape into ice crystals with a fork and freeze again until required. Scrape with a fork once again just before serving to loosen the ice crystals.
  • 2
    To serve, spoon tequila-lime granita into chilled serving glasses and drizzle with crème de cassis. Top up with more granita and serve with extra cassis to taste, and lime wedges.