Paloma Slushy
Freezing the grapefruit and lime juices ahead of time helps this frozen take on a classic paloma achieve a delightfully thick slushy texture that won’t melt immediately in the summer heat—all without the need to dilute it with extra ice.
Ingredients · Servings 4
- 12 oz. fresh grapefruit juice
- 6 oz. fresh lime juice
- Kosher salt
- Grapefruit wedges (for serving)
- 8 oz. tequila (such as Patrón)
- ¼ cup sugar
Method · 15 min
- Mix 12 oz. fresh grapefruit juice and 6 oz. fresh lime juice in an airtight container; cover and freeze until solid, at least 2 hours and up to 12 hours.
- Place some kosher salt on a small plate. Rub the rims of 4 glasses with a grapefruit wedge; reserve wedge for serving. Roll moistened rims in salt to coat. Set glasses aside.
- Working in 2 batches if needed, transfer frozen juice to a blender; add 8 oz. tequila, ¼ cup sugar, and 16 oz. (4 cups) ice and purée until thick, smooth, and slushy. Divide paloma among prepared glasses; garnish each with a grapefruit wedge.
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