Raspberry Margarita Icebox Pie

Pour the sugar cone mixture into a pie plate and pat the crust evenly into the bottom. Freeze for at least 3 hours.

Place the raspberries, sugar, lime, tequila, and salt in a large food processor and blitz until smooth.

pour it into the bowl of an ice cream maker. Churn the sorbet for 30 minutes or until it resembles soft serve.

Spoon the sorbet into the pie crust and, using the back of a spoon, spread it into an even layer.

After the final scraping, spoon the finished granita over the pie and garnish it with additional, preferably frozen raspberries.

Raspberry Margarita Icebox Pie