Paloma (Grapefruit) Sorbet

If I’m at a restaurant that serves palomas, I will always order one instead of its more popular cousin, the margarita. And so, I decided since my holiday box of citrus this year had so many lovely grapefruit, a dessert version would be a great idea. This recipe uses about 2 large or 3 medium grapefruit. And while the ruby red variety will yield a gorgeous pink hue, any grapefruit will taste delicious (and you can add a little bit of pink food coloring if you really want to!) Lastly, tequila is totally optional here. If you omit, you’ll have a tasty, family-approved grapefruit sorbet.

Makes 4 to 6 servings


  • 1 cup (240 grams) water
  • 1 cup (198 grams) granulated sugar
  • 1 tablespoon grapefruit zest (from about 2 grapefruits)
  • 1 1/2 cup (370 grams) fresh grapefruit juice
  • 2 tablespoons tequila


Make the Sorbet

  1. In a small saucepan, bring the water and sugar to a boil over medium heat. Boil until all the sugar is dissolved, about 2 to 3 minutes.
  1. Remove from the heat, add the zest and the grapefruit juice and allow the mixture to cool to room temperature. Cover and refrigerate until cold before proceeding with churning.
  1. Add the tequila to the mixture before adding to your ice cream machine. Churn according to the manufacturer’s instructions, about 15 minutes. Scoop into a freezer safe container and freeze until set, about 3 to 4 hours. Serve or keep frozen for up to 3 months.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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