½ cup white sugar
2 Tbsp finely chopped mint leaves
1 lime wedge, plus finely grated zest, to serve
250g packet lemon crisp biscuits
600ml thickened cream
395g can sweetened condensed milk
¼ cup tequila
¼ cup Cointreau
2 tsp finely grated lime zest
½ cup caster sugar
¾ cup lime juice (you’ll need about 4-5 limes)
½ cup mint leaves
3 tsp finely grated lime zest
To make margarita ice-cream, in the large bowl of an electric mixer fitted with a whisk attachment, beat thickened cream and condensed milk into soft peaks. On low speed, beat in tequila, Cointreau and lime zest until just combined. Pour into a 20 x 30cm slice pan and freeze overnight.
To make lime granita, stir caster sugar and water in a medium saucepan over low heat until sugar is dissolved. Increase the heat to medium, simmer for 2 minutes, then remove from heat and cool completely.
Meanwhile, in a small food processor, pulse lime juice and mint leaves. Stand for 15 minutes to infuse. Strain mixture into cooled sugar syrup and discard mint. Stir through zest, pour into an 18 x 28cm slice pan and freeze for 2 hours, or until mixture is almost frozen. Using a fork, rough up top of granita. Freeze for another 2-3 hours, rough up granita, then repeat once more, until it resembles coarse crystals. Freeze until needed.
Combine white sugar and finely chopped mint in a bowl. Rub flesh of lime wedge around rims of 6 margarita glasses. Dip rims into sugar mixture. Set aside.
Crumble lemon crisp biscuits into glasses, pile on lime granita and add a scoop of margarita ice-cream on top. Sprinkle with finely grated lime zest to serve