NO-BLEND GRANADILLA MARGARITA SLUSHIES
This is an extract from Foodies of South Africa- Kitchen Shortcuts – Recipes for Smarter Cooking by Jean Winshaw, Kelsey Dobie, Cassidy Nydahl published by Quivertree Publications, retailing at R390.
You don’ t need a blender to make frozen margaritas, and here’ s the recipe to prove it!
Serves: 2
INGREDIENTS
• 2 tubs( 115g each) granadilla pulp
• ¼ cup freshly squeezed
ESSENTIAL RECIPES- DRINKS
lime juice
• 1 tablespoon Goldcrest Pure Honey Eezi Squeeze
• pinch of salt
• 4 tablespoons PATRÓN Reposado Tequila
To serve:
• 1 lime, quartered
• salt
• 1 granadilla, halved
• 2 mint sprigs
METHOD
1. Combine the granadilla pulp, lime juice, ½ cup of water, Goldcrest Honey, and salt in a jug, then whisk to blend.
2. Pour the mixture into a 16- hole ice-cube tray. Freeze until solid, approximately 5 hours, or overnight for the best results.
3. Prepare two glasses( we use the Consol Tijuana Margarita Glasses). Brush the rims of the glasses with a lime quarter and immediately dip the rims in salt.
4. Remove the flavoured ice cubes from the ice tray, place them in a large Ziploc Pouch Freezer Bag, and seal it. Use a rolling pin to crush the frozen cubes into fine pieces.
5. Pour the flavoured slushie mixture evenly into the prepared glasses. Add 2 tablespoons of PATRÓN Reposado Tequila to each and stir to incorporate.
6. Garnish with half a granadilla and a sprig of mint. Serve as a refreshing summer cocktail, and enjoy!
108 | Autumn 2026 • essentialflavours. co. za