Martha's Margarita

Martha Stewart? The subject of La Vida Dulce? Let me make this clear, I am not a big fan, but you have to give the lady props for her influence on American culture, how we entertain guests at home. and how to make simple things elegant. And she was featured on two episodes of Baking With Julia. After testing some of the recipes and with the recommendation of Monica, I relented and subscribed to "Everyday Food" magazine. "She's not ever pictured in the magazine," Monica promised, except for K-Mart ads, once in a while. Well, the Margarita Granita in the May 2005 issue was worth the price of the subscription. We like using Mexican limes and Meyer lemons but use whatever your local store provides. We chose to use bottled water because most of the time, although the powers that be swear it is safe, L.A. tap water tastes like a swimming pool. Is that why the DWP drinks Spartkletts? Our choice for tequila was the cheapest store brand, but if you want to spend the money, go ahead and use the high-end stuff. No problema...Viva La Vida Dulce con la Martha!

MARGARITA GRANITA muchas gracias a la Martha Stewart
adapted from Everyday Food

3 1/4 cups bottled water
1 cup + 2 tablespoons granulated sugar
1 tablespoon lime zest, very finely grated
5 tablespoons fresh lime juice
1/2 teaspoon Meyer lemon zest, very finely grated
1 tablespoon fresh Meyer lemon juice
2 tablespoons fresh orange juice
1/4 cup tequila
Kosher salt
lime wedges

Place the water and sugar in a saucepan over medium heat, stir till sugar dissolves, about one minute. Remove from heat. Add zest, juices, tequila, a pinch of salt and stir. Pour into a 9x13 inch heat-proof glass dish and let cool. Cover with plastic wrap tightly and freeze for two hours. Check for slushy texture and run a fork over the surface. Wrap and freeze again for another two hours. Keep in freezer until ready to serve. Dip glasses in lime juice, then in salt, and serve granita with lime wedges as garnish. Makes four to six servings.