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
- 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.
- 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.
- 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.