adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Margarita crush with passionfruit shortbread
0 Likes
Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Refreshing lime granita paired with buttery shortbread.
Ingredients:
  • 155g (3/4 cups) caster sugar
  • 250ml (1 cup) water
  • 2 tsp finely grated lime rind
  • 20.00 ml tequila
  • 125ml (1/2 cup) lime juice
  • 3.60 gm sea salt
  • 2 passionfruit, halved
  • 60g unsalted butter, at room temperature
  • 30.00 gm caster sugar
  • 50g (1/3 cup) plain flour
  • 20.00 gm rice flour
Instructions:
  • Combine sugar, water, and half the lime rind in a saucepan over low heat until sugar dissolves. Bring to a boil, then cool completely. Stir in tequila and lime juice, then transfer to an airtight container, cover, and freeze for 6 hours until almost set.
  • Use a fork to gently break up the mixture, then return to the freezer for 30 minutes until almost frozen. Break up the ice crystals with a fork again and freeze until firm.
  • Begin by preheating the oven to 170°C and lining a large baking tray with baking paper. Next, strain the passionfruit pulp through a fine sieve into a bowl, ensuring to press to extract as much juice as possible. Reserve 1 tablespoon of passionfruit juice and discard the seeds. Process the butter and sugar in a food processor until pale and creamy, then add the combined flour and passionfruit juice. Process until the mixture just comes together. Knead the dough gently on a lightly floured surface until smooth. Shape it into a disc and cover with plastic wrap, allowing it to rest in the fridge for 30 minutes.
  • Roll out the dough to a 3mm thickness between 2 lightly floured sheets of baking paper. Cut out 10 hearts using a 6.5cm cutter. Use a straw to make a hole in the top of each heart. Place on a prepared tray and bake for 10-12 minutes until lightly golden. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with the rest of the dough.
  • Mix the lime rind and sea salt on a plate. Wet the rim of 2 glass jars or glasses, then dip them in the salt mixture to coat. Fill the jars with margarita crush and serve with passionfruit shortbread.

Similar Recipes